Crispy Prawn Tempura with Soy-Ginger Dipping Sauce Recipe

If you have a soft spot for crunchy, golden bites that burst with flavor, this Crispy Prawn Tempura with Soy-Ginger Dipping Sauce Recipe is your new go-to delight. Imagine succulent prawns cloaked in a delicate, airy batter, fried to perfection and paired with a vibrant soy-ginger dipping sauce that adds just the right tang and sweetness. Every bite offers a satisfying crunch followed by a gentle, savory warmth that keeps you coming back for more. Whether you’re entertaining friends or just treating yourself, this dish delivers a restaurant-quality experience that’s surprisingly easy to make at home.

Ingredients You’ll Need

Gathering the right ingredients is half the fun when it comes to this recipe. Each component plays an essential role— from the prawns’ natural sweetness to the tempura batter’s crisp texture and the dipping sauce’s punchy umami notes. These few, simple ingredients come together to create something truly spectacular.

• 16 pieces Large Prawns/shrimp: Peeled, deveined, and tail-on for that perfect balance of convenience and presentation.
• 2 tbsp Plain flour: For dusting the prawns so the batter sticks nicely and crisps well.
• Oil for frying: Use vegetable or any neutral-flavored oil to ensure clean, crisp frying without overpowering the flavor.
• Salt & pepper to taste: Simple seasoning to enhance the natural prawn flavor before battering.
• 100 gram Plain flour (all-purpose): The base of the tempura batter, providing structure and crunch.
• 30 gram Corn starch: Adds lightness and crispiness to the batter, keeping it delicate.
• ½ tsp Baking powder: Helps the batter puff up beautifully when fried.
• 1 Egg: Binds the batter ingredients and offers a silky texture.
• 200 ml Cold water: Crucial for crispy tempura, as cold water firms the gluten and avoids a heavy batter.
• 1 tbsp Soy sauce: For the dipping sauce, bringing salty, savory notes.
• 1 tbsp Mirin: Adds a mild sweetness and depth to the sauce.
• 1 tbsp Rice vinegar: Provides a tangy brightness to balance the flavors.
• 1-2 tsp Brown sugar: Sweetens the sauce just enough to harmonize with the ginger.
• ¼ tsp Grated ginger: Infuses the dipping sauce with warmth and a subtle spicy kick.

How to Make Crispy Prawn Tempura with Soy-Ginger Dipping Sauce Recipe

Step 1: Prepare the Prawns

Start by ensuring your prawns are peeled, deveined, and patted dry with a paper towel or clean cloth. This is key to getting a crisp outer layer without sogginess. Leaving the tail on is optional but adds a charming look and easy handle. To keep your prawns from curling while frying, make shallow diagonal slits both on the top and bottom of each prawn, then gently press them flat. Season lightly with salt and pepper. Finally, dust each prawn in plain flour—this little step helps the batter cling perfectly.

Step 2: Mix the Tempura Batter

In a small bowl, combine the plain flour, corn starch, and baking powder. In a larger bowl, whisk the egg with cold water until blended. Add the dry mix to the wet ingredients and gently stir just until combined—you want some lumps to keep the batter light. Overmixing can lead to a dense batter, so embrace the lumps for that signature crispness.

Step 3: Deep-Fry the Prawns

Heat your oil in a deep pot to between 340ºF and 350ºF (medium-high heat). Test readiness by dropping a bit of batter into the oil — it should sizzle and rise to the surface immediately. Dip each prawn into the batter, letting excess drizzle off, then carefully lower it into the hot oil. Fry them in batches for 2 to 3 minutes, turning occasionally until they achieve a gorgeous golden crisp. Remove the prawns and place them on a cooling rack to drain excess oil. Avoid overcrowding the pot to maintain oil temperature and crispiness.

Step 4: Whip Up the Soy-Ginger Dipping Sauce

For the simple yet flavorful sauce, whisk together soy sauce, mirin, rice vinegar, brown sugar, and grated ginger in a small bowl until the sugar dissolves. This sauce is what ties the whole dish together, adding acidity, sweetness, and a hint of spice that perfectly complements the tempura’s crunchy texture.

How to Serve Crispy Prawn Tempura with Soy-Ginger Dipping Sauce Recipe

Garnishes

Elevate your presentation with a sprinkling of finely sliced green onions or a few toasted sesame seeds. A wedge of lemon or lime on the side brightens each bite and enhances the prawns’ freshness. These simple touches not only add visual appeal but also layers of flavor to enjoy.

Side Dishes

This shrimp tempura shines best alongside light, fresh accompaniments like a crisp cucumber salad or steamed jasmine rice. For a more traditional experience, serve it with a bowl of miso soup or a colorful seaweed salad to balance out the richness of the fried prawns.

Creative Ways to Present

Want to impress your guests? Arrange the prawns standing upright by skewering them gently through the tail and placing them around a decorative dipping bowl. Alternatively, serve individual portions with a small side of pickled ginger and a sprinkle of nori flakes for an authentic Japanese-inspired vibe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, place them in an airtight container lined with paper towels and store in the refrigerator for up to 2 days. The paper towels help absorb residual moisture and prevent sogginess, but note the tempura will be best on the day it’s made.

Freezing

Freezing the tempura is not ideal as the delicate texture tends to be lost during thawing. However, if necessary, flash freeze the fried prawns on a baking sheet before transferring them to a sealed container. Reheat carefully to retain some crunch.

Reheating

To bring back the crispiness, reheat your prawns in a preheated oven or air fryer at 350ºF for about 5-7 minutes. Avoid microwaving, which makes tempura rubbery and soggy. Reheating with dry heat ensures your Crispy Prawn Tempura with Soy-Ginger Dipping Sauce Recipe tastes as close to fresh as possible.

FAQs

Can I use frozen prawns for this recipe?

Absolutely! Just be sure to thaw them completely and pat dry before seasoning and battering, so the tempura stays crispy and doesn’t turn greasy.

What makes tempura batter different from regular batter?

Tempura batter is lighter due to the combination of cold water, corn starch, and minimal mixing. This results in a delicate, crisp coating rather than a heavy or doughy one.

How do I prevent the prawns from curling during frying?

Cutting shallow slits on both sides of each prawn and gently flattening them helps keep their shape intact while frying, creating a more attractive and evenly cooked tempura.

Can I make the dipping sauce ahead of time?

Yes, the soy-ginger dipping sauce can be made a day in advance and refrigerated. Just give it a quick stir before serving to re-incorporate any settled ingredients.

What oil is best for frying tempura?

Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils won’t interfere with the delicate flavor of the prawns and can withstand the high frying temperature.

Final Thoughts

This Crispy Prawn Tempura with Soy-Ginger Dipping Sauce Recipe is one of those dishes that feels both special and surprisingly easy to make at home. Its delightful crunch, beautiful presentation, and delicious balance of flavor are sure to win over family and friends. I encourage you to give it a try and experience the joy of homemade tempura that’s crisp, light, and utterly satisfying.

Print