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4
sharingMedium
10 min
Tempura prawns should always be straight like arrows, not curled like @ signs.
There are a few tricks to getting nice crispy tempura, the first being to never over-whisk your batter as this will stretch the gluten and result in a soggy finish. It should have a few lumps and bumps through it and be ice-cold.
Always shallow-fry, don’t deep-fry, for a more even and consistent temperature and cooking.