Entree: Japan – 海老天ぷら ➤ Ebi tenpura (Shrimp tempura)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 3 min

Total 15 min

Ingredients

- 6 tiger prawns, approx. 3 oz (85 g) each
- 1 cup (240 ml) ice-cold water
- 1 large egg
- 1 cup (125 g) all-purpose flour
- 2 tbsp (15 g) corn starch or rice flour
- 1/2 tsp (3 g) baking soda (optional, for extra crispiness)
- 1/2 tsp (3 g) salt
- Vegetable oil for deep-frying
- 1/2 cup (120 ml) dashi stock
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tsp (4 g) sugar
- 1/2 cup (50 g) grated daikon (optional)
- Lemon wedges for serving

Instructions

1. Prepare prawns by deveining and making 3 shallow cuts on the underside to prevent curling; pat dry and lightly salt.
2. Stir together dashi, soy sauce, mirin, and sugar in a small pot; keep warm for dipping sauce and set aside with grated daikon.
3. In a bowl, beat egg and mix with ice-cold water; add flour, cornstarch, baking soda, and salt briefly—do not overmix; a few lumps are fine.
4. Heat oil in a deep pot to 350–375°F (175–190°C). Test with a small drop of batter; it should sizzle and rise immediately.
5. Dust prawns lightly with flour, dip into batter, and carefully lower into hot oil; fry in batches until pale golden and crisp, about 2–3 minutes.
6. Drain on a wire rack or paper towels; serve immediately with tentsuyu, grated daikon, and lemon wedges.