Light and Fluffy Prawn Tempura

Using the egg white separate from the yolk makes this batter really light and fluffy.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Egg white 1
Egg yolk 1
Flour for batter 260g
Water 200ml
Flour as required
Prawns 4
Noodle broth (concentrated) as required

Method

1
Put the egg white in a bowl and blend until it forms hard peaks.
2
In another bowl, put the water and egg yolk. Sift in the flour and mix the batter very lightly - don't overmix otherwise you won't get a crispy finish.
3
Add Step 1 into Step 2 and lightly fold in.
4
Dredge the prawns with flour.
5
Dip the prawns into Step 3, then drop into hot oil 180C.
6
40 seconds is usually enough for tempura, but to make these nice and light and fluffy, deep fry for 90 seconds.
7
Add hot water to the noodle broth (2.5:1).
8
Serve grated mooli or ginger with the tempura if you like, alongside the noodle broth from Step 7.

Tips & Note

●Dredge the prawns with flour evenly so that the batter sticks all round evenly
●You can also use this recipe to make vegetable tempura

Light and Fluffy Prawn Tempura

Using the egg white separate from the yolk makes this batter really light and fluffy.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Egg white 1
Egg yolk 1
Flour for batter 260g
Water 200ml
Flour as required
Prawns 4
Noodle broth (concentrated) as required

Light and Fluffy Prawn Tempura

Recipe ID :1264 Posted on 25 NOV 2015

Serves 2

Prep 10min
Cook 10min
views 6,549
printed 124

saved 1

Using the egg white separate from the yolk makes this batter really light and fluffy.

Share

Ingredients

Method

Prep
10min
Cook
10min
1
Put the egg white in a bowl and blend until it forms hard peaks.
2
In another bowl, put the water and egg yolk. Sift in the flour and mix the batter very lightly - don't overmix otherwise you won't get a crispy finish.
3
Add Step 1 into Step 2 and lightly fold in.
4
Dredge the prawns with flour.
5
Dip the prawns into Step 3, then drop into hot oil 180C.
6
40 seconds is usually enough for tempura, but to make these nice and light and fluffy, deep fry for 90 seconds.
7
Add hot water to the noodle broth (2.5:1).
8
Serve grated mooli or ginger with the tempura if you like, alongside the noodle broth from Step 7.

Tips & Note

●Dredge the prawns with flour evenly so that the batter sticks all round evenly
●You can also use this recipe to make vegetable tempura

CHEF
iBUKi-London
I’ve got 4 recipes!
オーナーシェフ 星野直樹
IBUKI-LONDON
Step into my kitchen!
Using the egg white separate from the yolk makes this batter really light and fluffy.
Egg white, Egg yolk, Flour for batter, Water, Flour, Prawns, Noodle broth (concentrated)
CHEF
Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.
Tofu (firm), Aubergines , Flour, Mooli (grated), Ginger (grated), Spring onions, Noodle broth (concentrated)
CHEF
A very popular udon in the Ise area of Japan, and so simple to make.
Udon noodles, Spring onions, Eggs, Ginger, 【Sauce】, Sake, Sugar, Soy sauce, Bonito flakes
CHEF
Once you know the ratio of the ingredients, you can make this easily every time.
Water, Soy sauce, Mirin, Bonito flakes
CHEF

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
You won't be able to wait to eat these!
Tofu, Prawns, Frozen edamame beans, Egg, Potato starch, Salt, Ginger, Vegetable oil, Chilli powder (optional), Lemon (optional)
Mizue
PRO
Make a rich and tasty dish using just a bit of wagyu...
Beef slices (preferably wagyu beef), Tiger prawn, Egg, Asparagus, Sugar, Garlic rice:, Cooked rice, Carrot, Onion, Garlic, Shiso herbs (perilla), Tallow (preferably of wagyu beef), Salt & pepper, Soy sauce, Sesame seeds, BBQ sauce:, Mirin, Vinegar, Garlic (grated), Honey, Sesame oil
BENIHANA
CHEF
Light and fluffy as a cloud - irresistible!
Salmon fillet, Prawns, Ginger, Onion, Dried shiitake mushrooms, Green peas (shelled), Salt & pepper, Soy sauce, Potato starch or cornflour, Dipping Sauce:, Vinegar, Sesame oil
yhiranuma
PRO
A delicious recipe for reusing prawns with heads removed from a soup stock.
Frozen prawns with head and shell, Vegetable oil for frying, Salt , Sesame seeds
KitchenCIB
HOME
A cool kind of dish for entertaining.
King prawns, Sake, Aubergine, Potato or corn starch, Vegetable oil (for deep frying), Green vinegar dressing:, Cucumber, Granulated sugar, Vinegar, Lemon juice, Salt
KitchenCIB
HOME

All New Recipes

Natural Antibiotic Food:
Pancake:, Water , Corn , Turmeric , Seasoning All Purpose, Cabbage , Self Raising Flour, Corn or potato starch , Parmesan cheese, Eggs, Oil:, Vegitable oil, Sauce:, Okonomi sauce or Tomato sauce, Japanese kewpie Mayonnaise
My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.