Chef RV Prawn Tempura

The Magic Behind the Crunch

When we think of Prawn Tempura, we often imagine a light, crispy batter enveloping a juicy prawn.

The secret to achieving this perfect crunch lies in the batter's consistency and the frying technique.

Unlike traditional methods where the prawn is battered and then fried, some chefs, like those in Tokyo, pour the tempura batter directly into the fryer.

This unique method creates a puffy and crispy layer around the prawn, giving it that signature layered crunch.

Ingredients

Meat / Vegetables

• 1 Kilo of Prawns
• Sliced vegetables as desired

Feel free to use any other meat or vegetable you would like

Tempura Batter

• 250 grams cake flour
• 250 grams cornstarch
• 500 grams ice cold water
• ½ tsp. iodized salt
• 1 tsp. sugar
• 4 tsps. baking powder

Adjust the quantity as needed

Tempura Sauce

• 250 grams Kikkoman soy sauce
• 250 grams water
• Splash of mirin
• Sugar, as needed
• Grated ginger
• Grated daikon (radish)

Adjust the quantity as needed

Method

Crafting the Perfect Batter

1. In a bowl, mix cake flour, cornstarch, iodized salt, sugar, and baking powder.
2. Slowly add the ice cold water to the dry mixture, ensuring the consistency resembles that of crepe batter. It should be thick but runny.
3. Remember, the key to a light and crispy tempura is a cold batter. Toss in a few ice cubes to maintain its chill.
4. Avoid over-mixing. Aim for a slightly lumpy texture, which contributes to the batter's lightness when fried.

Frying to Perfection

1. Heat oil in a deep frying pan.
2. Immerse prawns into the batter and ensure they're well-coated.
3. Deep fry the prawns until they achieve a golden-brown hue.
4. For an authentic dipping experience, mix Kikkoman soy sauce, water, mirin, sugar, grated ginger, and grated daikon. Adjust the seasoning to your preference.

Serving Suggestions

Prawn Tempura pairs wonderfully with a tangy tamarind dip or a light soy-based sauce. Consider serving it alongside a fresh green salad or steamed jasmine rice for a complete meal.

Substitutes for the Global Kitchen

• If Kikkoman soy sauce isn't available, any high-quality soy sauce will suffice.
• No need to add Mirin if you do not have it
• In the absence of daikon, regular radishes can be grated and used.

Tips and Tricks for the Best Tempura

• Maintain the oil temperature between 340-360°F (170-180°C) for optimal frying.
• Test the temperature of the oil by dropping some batter into the pan. The batter should gently bubble away while frying.
• Do not over-crowd the pan when frying to ensure the oil temperature does not drop too much.
• If the tempura batter doesn't adhere well to the prawns, spoon some additional batter onto the frying prawn. This acts as a binder.

Nutritional Information

Based on a serving size of 100 grams:

• Calories: 220
• Carbohydrate Content: 25g
• Cholesterol Content: 70mg
• Fat Content: 7g
• Protein Content: 12g
• Saturated Fat Content: 1.5g
• Serving Size: 100 grams
• Sodium Content: 500mg
• Sugar Content: 2g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 5g

Note that these values are estimates could vary significantly depending on the meat or vegetables used.

FAQs

Why is my tempura not crispy?

The temperature of the oil and the consistency of the batter play crucial roles in achieving the perfect crispiness. Ensure the oil is hot enough and the batter is cold and slightly lumpy.

Can I use other seafood or vegetables with this batter?

Absolutely! This versatile batter works wonderfully with other seafood like fish or squid, and even vegetables like bell peppers and sweet potatoes.

How do I store leftover tempura?

Place the leftovers in an airtight container and refrigerate. Reheat in an oven to retain the crispiness.