Prawn tempura are famous due to the tempura batter which is a Japanese fried batter techinique used for seafood as well as vegetables. Tempura has European roots from Portugal and was brought to Japan from the Jesuit monks in the 16th century.
- Peel the prawns and using a sharp knife, make a series of 5 scorings (slits), which are 2-3 mm deep, along the back of the prawns.
- Turn them over on their belly and score again in the same way, making sure the scorings are positioned in between the scorings on the back.
- Gently press down on them with your hand so they can open up like an accordion. In this way they look larger and more presentable when they are fried.
- In a bowl, add the flour, corn starch, salt, pepper and soda water. Whisk to combine the tempura batter.
- Season the prawns with salt and pepper, dust with corn starch and gently toss to coat completely.
- Dip the prawns in the tempura.
- Pour the vegetable oil in a pan and let it heat to 180* C (350* F).
- Add the prawns and fry for about 2 minutes or as long as necessary to make beautiful looking, golden prawns.
- When ready, remove from pan with a slotted spoon and let them drain excess oil on paper towels.
- Serve with sweet chili sauce and fresh thyme.