Ebi Tempura
海老の天ぷら
Light, airy battered and deep-fried tiger prawns with seasonal vegetables, served with dipping broth (tentsuyu) — a Tokyo specialty born from Portuguese influence.
- Total
- 35 min
- Serves
- 2
- Level
- Medium
Prep 20 min · Cook 15 min
Ingredients
Method
Peel and devein prawns, leaving tails on. Make shallow cuts on the belly side to prevent curling. Pat dry.
About 10 min
Slice vegetables. Mix dashi, soy sauce, and mirin in a small pot and bring to a simmer for tentsuyu dipping sauce.
About 5 min
Mix egg yolk with ice-cold water. Add sifted tempura flour and stir minimally — lumps are fine. Keep batter cold.
About 5 min
Heat oil to 180°C. Dip prawns and vegetables into batter and fry in small batches for 2–3 minutes until pale golden.
About 12 min
Drain on a rack. Serve immediately with tentsuyu dipping sauce and grated daikon on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 28 g
- Carbs
- 48 g
- Fat
- 22 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 780 mg
Contains: gluten, eggs, shellfish
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Recipe by Boon Tools.