Tempura king prawns
A classic on the Chinese takeaway menu, tempura kings prawns could not be easier for you to make at home provided you’re prepared for some deep fat frying, whether using a dedicated fryer or just the old trusted saucepan. You can have these as part of a main meal or, on their own, just as snack or starter. Don’t worry if the batter is a bit lumpy because this will make for great extra crunch bits when cooked. Tempura king prawns are also great with a sweet chilli dipping sauce.
- oil, for deep frying
- 14 ounces / 400g packet raw, peeled king prawns
- 1 egg, separated
- ¼ pint / 150ml sparkling water, chilled
- 2 ounces / 60g plain flour, plus some for dusting
If using a temperature-controlled deep fat fryer, heat the oil to 190°C. If not, heat the oil until a cube of bread dropped in turns golden in around 30 seconds.
Meanwhile, make the batter by mixing the egg yolk with the sparkling water then whisk this lightly into the flour.
Whisk the egg white until it is stiff then fold it into the batter.
Now, toss the prawns in the flour reserved for dusting and shake off any excess.
Drop them into the batter and give them a good stir.
Using a couple of forks to turn them, lift each one out, turn them a little so the excess batter can run off, and carefully lower them into the hot oil.
Let them cook for 4-6 minutes, turning them occasionally with a slotted spoon.
Cook in several batches if you need to. You don’t want them sticking together in the fryer.
When the batter is golden and prawns look as though they’ve turned pink, remove them from the oil and let them rest for a bit in a warm oven, especially if you have more batches to cook.
Drain them on kitchen table to get rid of excess oil.
Serve with rice, or on their own as a snack with sweet chilli dipping sauce.