Light, crispy, and totally addictive – these tempura prawns are a brilliant little treat. The batter is delicate and airy, giving each prawn a golden crunch without feeling heavy. Dip them into a salty-sweet soy sauce and you’ve got a starter, snack, or party plate that disappears fast.
They might look impressive, but tempura is actually quick to make once you’ve got your oil hot and your batter chilled. Serve with a cold drink, a scattering of sesame seeds, and a squeeze of lime if you fancy.
If you like prawns, don’t miss my Garlic Butter Prawns with Lemon & Parsley — simple, buttery, and packed with flavour.
🍴 Tools You’ll Need
Digital Kitchen Thermometer – A thermometer like this one helps you hit the perfect frying temperature (around 180°C) for light, crisp batter.
Deep Saucepan or Wok – Use a sturdy wok like this with high sides to safely deep-fry your prawns.
Slotted Spoon or Frying Spider – A slotted spoon like this makes lifting out the prawns quick and safe.
Mixing Bowl Set – A set of mixing bowls like these is ideal for whisking batter and prepping sauce.
Tempura Prawns with Soy Dipping Sauce
Ingredients
For the prawns:
- 200 g raw king prawns peeled and deveined (tails on)
- 75 g plain flour
- 25 g cornflour
- ½ tsp baking powder
- 120 ml ice-cold sparkling water
- Oil for deep frying
- Salt to season
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp honey or sugar
- ½ tsp sesame oil
- 1 spring onion finely sliced
- Optional: pinch of chilli flakes or sesame seeds
Instructions
- Pat the prawns dry with kitchen paper and keep them chilled in the fridge while you prep the batter.
- In a mixing bowl like this, whisk together the flour, cornflour, and baking powder. Slowly add the ice-cold sparkling water and stir gently — don’t overmix. A few lumps are fine. Pop the bowl in the fridge to keep the batter cold.
- Mix all the dipping sauce ingredients in a small bowl and set aside.
- Heat about 5cm of oil in a wok like this until it reaches 180°C. A digital kitchen thermometer like this takes the guesswork out and helps you hit the perfect frying temp.
- Dip each prawn into the cold batter, let the excess drip off, then gently lower it into the hot oil. Use a slotted spoon like this to lift out the prawns in small batches. Fry for 2–3 minutes until golden and crisp, then drain on kitchen paper and sprinkle with salt while hot.
- Serve immediately with the soy dipping sauce on the side.
Top Tips for Tempura Prawns with Soy Dipping Sauce
Keep everything cold – Cold batter hitting hot oil is what gives tempura its light, crispy texture. Use chilled water and keep the batter in the fridge between batches.
Don’t overmix the batter – Lumps are totally fine. Over mixing develops gluten, which makes the coating heavy instead of crisp.
Dry the prawns properly – Moisture on the prawns will make the batter slide off. A quick pat with kitchen paper does the trick.
Work in small batches – Frying too many at once lowers the oil temperature and makes them soggy. Just 4–5 prawns at a time is best.