Appetizer: Japan – えび天ぷら ▶ Ebi Tempura (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
5 min
Total
15 min
Ingredients
8 large tiger prawns, about 8 oz total (227 g total), peeled (tails on), deveined, and straightened 1 cup (240 ml) ice-cold water 1 large egg 1 cup (120 g) cake flour (or low-protein flour) 1 / 4 cup (30 g) cornstarch 1 / 4 tsp baking powder Neutral oil for deep-frying, as needed Dipping sauce (tentsuyu): dashi, soy sauce, mirin, to taste Grated daikon and ginger, optional
Instructions
1. Heat oil to 170–180°C (340–355°F). Pat prawns very dry. 2. Whisk egg with ice-cold water; gently fold in flour, cornstarch, and a pinch of baking powder—leave lumpy and cold. 3. Dust prawns lightly with flour, then dip in batter. 4. Fry in small batches until pale golden and crisp, 1–2 minutes; drain on rack. 5. Simmer dashi, soy, and mirin for dipping; serve with grated daikon/ginger if using. 6. Serve immediately for maximum crispness.
Nutritional Information*
Per serving | Servings: 2
Calories: 407 kcal
Carbohydrates: 60.8 g
Protein: 30.9 g
Fat: 3.5 g
Saturated fat: 1 g
Cholesterol: 276 mg
Sodium: 239 mg
Potassium: 398 mg
Calcium: 133 mg
Iron: 5.55 mg
Generated: 2026-11-05T19:33:29+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.