Making Crispy Tempura Prawns For Sushi, No Deep Fryer Needed

Tempura is a popular Japanese dish of seafood or vegetables coated in a light, airy batter and fried to perfection. While it is typically deep-fried, it is possible to make tempura prawns without a deep fryer by using an air fryer or a simple pot of oil. Here's a guide on how to make delicious tempura prawns at home without a deep fryer.

First, prepare the prawns by deveining them and removing the shells, leaving the tail intact. Make small notches on the underside of each prawn to prevent them from curling during frying. Pat the prawns dry and dust them lightly with potato starch, cornstarch, or flour. This helps the batter adhere better.

Next, make the tempura batter. The basic Japanese tempura batter consists of flour, egg, and ice-cold water. Whisk the egg and water vigorously, and then slowly mix in the flour until just combined. It's okay to leave some lumps in the batter. Do not overmix, as this can affect the texture.

Heat your oil or air fryer to between 340-360°F (170-180°C). Dip the prawns into the batter, letting the excess drip off, and then gently place them into the hot oil or air fryer. Fry for about 2-3 minutes until golden brown, being careful not to overcrowd the pot or air fryer.

Finally, serve your tempura prawns immediately with a dipping sauce such as tentsuyu, soy sauce, or sweet and sour sauce. Enjoy your homemade tempura prawns!

Prepare prawns by deveining, removing shells, and making notches to prevent curling

Preparing prawns for sushi is a delicate process that requires careful attention to detail. Here is a step-by-step guide to help you achieve the best results:

Step 1: Deveining

The first step in preparing prawns for sushi is to remove the veins. There are two veins in a prawn: the black vein, also known as the "poop shoot", that runs down the back of the prawn, and a white vein that runs from head to tail on the underside of the prawn. Use a sharp knife to gently lift the black vein and pull it out. For the white vein, place the sharp tip of your knife under it and gently remove it. This step is crucial as removing both veins will help prevent the prawns from curling up excessively during cooking.

Step 2: Removing Shells

After deveining, the next step is to remove the shells from the prawns. Start by peeling off the shell from the body of the prawn, being careful not to damage the flesh. Make sure to leave the tail intact as it adds flavour and presentation to the dish.

Step 3: Making Notches to Prevent Curling

To further ensure that your prawns stay straight and do not curl during frying, you will need to make small notches on the "belly" or underside of each prawn. Use a sharp knife to make 4 to 5 small slits or cuts on the belly of each prawn. This technique will help prevent the prawns from curling up during the frying process.

By following these steps, you will be able to prepare prawns that are straight and ready for sushi without the need for deep frying. Remember to work carefully and gently to avoid damaging the delicate flesh of the prawns.

Make the batter with flour, egg, and ice water

Making the batter for tempura prawns is simple, but there are a few tricks to achieving the perfect light and airy consistency. The batter is made with flour, egg, and ice water, and it's important to use cold ingredients and work quickly to prevent the gluten in the flour from activating, which can make the batter tough and dense.

To make the batter, start by sifting the flour to remove any lumps and make it lighter and softer. In a separate bowl, gently beat an egg until the yolk and egg whites are just barely combined. Combine ice water (made by mixing water with ice cubes and then straining out the ice cubes) with the beaten egg. Add the sifted flour to this egg-water mixture and gently stir until just combined; it's okay if the batter is a little lumpy. Be careful not to overmix, as this can affect the texture of the final product.

Once the batter is ready, it's important to start frying right away. Dip your prawns or vegetables into the batter and then gently place them into hot oil that has been heated to between 340-360°F. Fry for 2-3 minutes per side, being careful not to overcrowd the pot, which can lower the oil temperature. Serve your tempura prawns immediately with a dipping sauce of your choice.

Heat oil to 340-360°F

Heating the oil to the correct temperature is crucial for achieving the perfect tempura prawns. If the oil is too hot, the prawns will be overly crispy, but if it's not hot enough, they will absorb too much oil and have a greasy texture. The ideal temperature range for frying tempura is between 340°F and 360°F.

To achieve this, use a thermometer to check the oil's temperature. Alternatively, you can use the wooden chopstick method: dip wooden chopsticks into the oil, and if small bubbles form around the tips, the oil is ready. Maintaining a steady oil temperature is essential, so keep an eye on it throughout the frying process.

When frying the prawns, ensure you don't overcrowd the pot, as this will cause the oil temperature to drop. Fry the prawns in batches, covering only half of the oil surface with ingredients at any one time. This will help ensure your tempura prawns turn out crispy and golden, without being too greasy.

Fry battered prawns for 2-3 minutes

Frying the battered prawns is the final step in making tempura prawns. This is what you need to do:

Heat the oil to the correct temperature. The oil should be between 340°F and 375°F. If the oil is not hot enough, the batter will absorb too much of it and become soggy. If it is too hot, the batter will burn while the inside remains raw.

Once the oil is at the right temperature, carefully place 3 to 4 battered prawns into the pot. Do not overcrowd the pot, as this will lower the oil temperature. Fry the prawns for 2 to 3 minutes on each side, until they are golden brown.

When the prawns are cooked, remove them from the pot and place them on a paper towel-lined plate to absorb any excess oil.

Repeat this process until all the prawns are cooked.

Serve with dipping sauce

Shrimp tempura is typically served with a dipping sauce called tentsuyu. This sauce can be purchased from a Japanese market or made from scratch. To make it from scratch, combine 3/4 cup of dashi (Japanese soup stock), 3 tablespoons of soy sauce, 2 tablespoons of mirin, and 2 teaspoons of sugar in a small saucepan and bring to a boil. Lower the heat and let it simmer until the sugar is completely dissolved.

The tempura dipping sauce can also be made with dashi soup stock, mirin, soy sauce, sugar, and grated daikon. Daikon radish should be peeled and grated, and gently squeezed to remove some of the liquid. Prepare 3-4 tablespoons of warm tentsuyu in each individual dipping bowl with 1 tablespoon of grated daikon per serving on the side. Add the grated daikon to the dipping sauce, then dip the shrimp tempura in the sauce to enjoy.

Tempura is best served hot and can be served as a main dish over rice or as a side dish. It also works great in a bento box or as a side to noodle dishes like udon or soba.

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