King prawn tempura

This traditional component is definitely worth a mention here. Was it the Portuguese or even the Dutch who introduced it to Japan?

King prawn tempura

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king prawns



wheat flour






water (icy cold!)



vegetable oil



sesame oil

Preparation method

  • Clean the prawns, leaving the tails on.
  • Make the tempura batter by mixing the flour, egg, and water in a bowl placed on ice. Do not worry if there are a few lumps.
  • Dust the prawns with a little flour.
  • Coat with the tempura batter and deep-fry in vegetable oil with a dash of sesame oil at 180°C. Do not allow the batter to turn brown!

Serving suggestions

  • Serve as a traditional dish with tentsuyu (tempura dip sauce made from dashi, mirin, and soya sauce).
  • Dipped in salt as eaten in Osaka. Sometimes the salt is also mixed with green matcha tea.

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