Tempura Prawns in the Air Fryer
Crispy and delicious tempura prawns made in an air fryer for a healthier version of this classic Japanese dish. Perfect as a starter or main course with a sweet and sour dip.
Equipment
- 1 Air fryer
- 1 Bowl
- 1 Whisk
- 1 Parchment paper
- 1 Tongs
Ingredients
- 400 g raw, peeled prawns or ready-made tempura prawns
- 120 g tempura flour
- 180 ml cold water
- 1 pcs egg
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp oil preferably as a spray
Instructions
Prepare the tempura batter:
- In a bowl, whisk together 120 g tempura flour, 1 tsp baking powder and 1 tsp salt.
- Add 180 ml cold water and 1 pcs egg to the flour mixture, and stir gently until the batter is smooth but still slightly lumpy. Do not overmix.
Prepare the prawns:
- Pat 400 g raw, peeled prawns dry with paper towels to remove excess moisture.
Coating:
- Dip the prawns in the tempura batter, making sure they are well coated.
Cooking:
- Preheat the air fryer to 180°C. (Preprogram it, or let it run for a couple of minutes before cooking.)
- Place baking paper in the bottom of the air fryer basket to prevent the batter from dripping down.
- Spray the baking paper with a little of the 1 tbsp oil.
- Place the prawns in a single layer in the air fryer.Spray the tops of the prawns with the rest of the oil to ensure a crispy surface.
- Air fry the prawns at 180 °C for 8-10 minutes, or until they are golden and crispy.Turn them halfway through the cooking time for even crispiness.Start the online kitchen timer here
Serving:
- Serve the crispy tempura prawns with a sweet and sour dipping sauce or your favourite dipping sauce.
Notes
Make sure the batter stays cold for a lighter and crispier tempura.
Frozen prawns: 200 °C for 11–15 min.
Nutrition
Calories: 240kcalCarbohydrates: 23.2gProtein: 24.4gFat: 5.5gSaturated fat: 0.9gSodium: 956mgFiber: 0.8gSugar: 0.2g
