Here's a recipe with step-by-step instructions:
Ingredients:
12 large prawns, peeled and deveined
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup ice-cold water
Vegetable oil for frying
Tempura dipping sauce
Lemon wedges for serving
Instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Add the ice-cold water to the dry ingredients and mix until just combined. Do not overmix.
3. Heat the vegetable oil in a deep pot or fryer to 350°F.
4. Dip each prawn in the tempura batter, making sure it's evenly coated.
5. Carefully place the prawns in the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
6. Use a slotted spoon to remove the prawns from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve the tempura prawns immediately with tempura dipping sauce and lemon wedges.
Tips:
- To keep the batter cold, place the bowl of batter in another bowl filled with ice water.
- Do not overcrowd the pot or fryer. Fry the prawns in small batches to ensure they cook evenly.
- Use a thermometer to check the temperature of the oil to ensure it stays at 350°F.
- If you don't have tempura dipping sauce, you can make your own by mixing equal parts soy sauce and mirin, and adding grated daikon radish and grated ginger to taste.