Hello, food enthusiasts! Al here, back with another delightful recipe to add to your culinary repertoire. Today, we’re taking a trip to Japan with a dish that’s near and dear to my heart: Crispy Tempura Prawns with a Zesty Ponzu Dipping Sauce. Whether you’re planning a quiet dinner for two or a small family gathering, this dish is sure to impress!
I first experienced tempura prawns during a memorable trip to Tokyo a few years back. The light, airy batter and the delicate crunch of fresh prawns were nothing short of culinary perfection. Ever since, I’ve been eager to recreate this magic at home, and after numerous trials, I’ve finally nailed it!
There’s something quite therapeutic about preparing tempura. The key lies in maintaining an ice-cold batter and the right frying temperature. Before we dive into the method, let’s take a look at our ingredient list.
### Ingredients:
- 200g large prawns, peeled and deveined
- 100g plain flour
- 50g cornflour
- 1 tsp baking powder
- 200ml ice-cold sparkling water
- 1 egg yolk
- 1/2 tsp salt
- Vegetable oil for frying
- 1 lemon, cut into wedges
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp ponzu sauce
- 1 spring onion, finely sliced
- 1 red chili, finely sliced
### Method:
1. In a large bowl, mix together the plain flour, cornflour, baking powder, and salt.
2. In a separate bowl, whisk together the ice-cold sparkling water and egg yolk until just combined.
3. Gradually pour the wet mixture into the dry ingredients, gently mixing with chopsticks or a fork until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
5. Pat the prawns dry with a paper towel.
6. Dip each prawn into the tempura batter, allowing any excess to drip off.
7. Carefully place the battered prawns into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
8. Remove the prawns with a slotted spoon and drain on paper towels.
9. In a small bowl, mix together the soy sauce, rice vinegar, and ponzu sauce to create the zesty dipping sauce.
10. Garnish the dipping sauce with sliced spring onion and red chili.
11. Serve the crispy tempura prawns with lemon wedges and the zesty ponzu dipping sauce. Enjoy immediately while hot and crunchy.
### Final Thoughts:
One of the joys of cooking at home is the ability to recreate flavors and experiences from around the world. This tempura recipe not only brings a touch of Japan into my kitchen but also offers a delightful, crispy treat that’s perfect as a starter or main course.
So, why not give it a try? Trust me, the combination of the airy tempura batter and the bold, zesty ponzu sauce will have you coming back for seconds. Happy cooking, and as always, feel free to share your tempura adventures in the comments below!
Until next time, happy eating!
– Al
Ingredients
- 200g large prawns, peeled and deveined
- 100g plain flour
- 50g cornflour
- 1 tsp baking powder
- 200ml ice-cold sparkling water
- 1 egg yolk
- 1/2 tsp salt
- Vegetable oil for frying
- 1 lemon, cut into wedges
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp ponzu sauce
- 1 spring onion, finely sliced
- 1 red chili, finely sliced
Method
- In a large bowl, mix together the plain flour, cornflour, baking powder, and salt.
- In a separate bowl, whisk together the ice-cold sparkling water and egg yolk until just combined.
- Gradually pour the wet mixture into the dry ingredients, gently mixing with chopsticks or a fork until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
- Pat the prawns dry with a paper towel.
- Dip each prawn into the tempura batter, allowing any excess to drip off.
- Carefully place the battered prawns into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
- Remove the prawns with a slotted spoon and drain on paper towels.
- In a small bowl, mix together the soy sauce, rice vinegar, and ponzu sauce to create the zesty dipping sauce.
- Garnish the dipping sauce with sliced spring onion and red chili.
- Serve the crispy tempura prawns with lemon wedges and the zesty ponzu dipping sauce. Enjoy immediately while hot and crunchy.
