Ebi Tempura Recipe
Ebi Tempura is one of Japan's most beloved dishes. Juicy prawns in a whisper-light batter fry up shatteringly crisp, perfect with tentsuyu dipping sauce and grated daikon.
- Prep time
- 20 mins
- Cook time
- 15 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 390
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Ingredients
- 16 large prawns, peeled and deveined
- 100 g plain flour, plus extra for dusting
- 50 g cornflour
- 1 egg yolk
- 200 ml ice-cold sparkling water
- 1 litre neutral oil, for frying
- Salt to taste
- Lemon wedges, to serve
- For the dipping sauce: 200 ml dashi
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- Grated daikon, to serve
Instructions
- Make small cuts along the underside of each prawn and press gently so they stay straight when fried.
- Whisk the flour and cornflour, then lightly whisk in the egg yolk and ice-cold sparkling water, leaving a few lumps.
- Heat the oil to 180°C in a deep pan.
- Dust each prawn with flour, dip in the batter, and fry in batches for 2 to 3 minutes until pale golden.
- Drain on a wire rack and sprinkle lightly with salt.
- Simmer the dashi, soy sauce and mirin for the dipping sauce, and serve with lemon and grated daikon.
Pro tips
- Keep the batter ice-cold and barely mixed; lumps are the secret to a light, crisp coating.
- Do not overcrowd the pan, or the oil temperature will drop and the batter will turn greasy.
- Serve immediately, as tempura loses its crunch within minutes.
Frequently asked questions
Why is my tempura batter heavy?
Overmixing develops gluten, so stir only until just combined and keep everything cold.
What oil is best for tempura?
A neutral oil with a high smoke point, such as sunflower or rice bran oil, works best.
Can I use frozen prawns?
Yes, thaw them fully and pat very dry before battering.
