How To Make Tempura

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can be more economical.

cornstarch

💰Cheaper: potato starch

Potato starch provides a similar crispiness at a lower cost.

ice water

Ice water is essential for achieving the desired batter texture.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal or aquafaba can serve as a vegan alternative.

Start by discussing flour selection, emphasizing low protein options like cake flour or pastry flour to avoid gluten formation.

Introduce potato starch as a way to dilute gluten and enhance crispiness.

Explain the importance of flour for structure and binding in the batter, recommending a 50-50 ratio of flour to potato starch.

Discuss the use of egg in the batter, explaining the benefits of whole egg, egg white, and egg yolk for texture and binding.

Advise using cold water to minimize gluten formation, suggesting a traditional 1:1 ratio by weight for the batter.

Mention the option of chilling flour beforehand or mixing over ice for better results.

Heat vegetable oil to a temperature between 175°C to 180°C (347°F to 356°F).

Prepare the ingredients by patting them dry to remove surface moisture, and make incisions on the belly of the prawns to prevent curling.

Dust the prawns with a bit of potato starch or flour before battering for better adhesion.

Once the oil is hot, dip the prawns into the batter and fry in batches, avoiding crowding the pan to maintain oil temperature.

Check the oil temperature and adjust heat as necessary during frying.

Fry the prawns for 2-3 minutes until cooked through and golden brown.

Prepare a wire rack to drain excess oil after frying, and clean the oil between batches to avoid darkening.

Serve the tempura immediately while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens