15 Easy Prawn Recipes

Whether you're a seafood enthusiast or just dipping your toes into oceanic cuisine, you'll find these 15 prawn recipes both approachable and impressive. You can transform fresh prawns into restaurant-quality dishes right in your kitchen, from sizzling garlic butter creations to aromatic coconut curries. Each recipe takes 30 minutes or less to prepare, uses readily available ingredients, and includes foolproof techniques that'll help you master the art of cooking these succulent crustaceans. Let's explore how you can elevate your weeknight dinner game.

Garlic Butter Prawns

Garlic butter prawns are a classic seafood dish that combines succulent prawns with rich, aromatic garlic butter sauce. This simple yet elegant recipe can be prepared in under 15 minutes, making it perfect for both quick weeknight dinners and special occasions.

The key to perfecting this dish lies in not overcooking the prawns and creating a well-balanced garlic butter sauce. When cooked properly, the prawns should be pink and tender, while the sauce should be fragrant and flavorful without overwhelming the natural sweetness of the seafood.

• 500g large prawns, peeled and deveined
• 6 cloves garlic, minced
• 100g unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon red chili flakes (optional)
• 1/2 lemon, juiced
• Salt and black pepper to taste

Start by patting the prawns dry with paper towels and seasoning them with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the prawns and cook for 1-2 minutes per side until they turn pink. Remove the prawns and set aside.

In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 1-2 minutes until fragrant but not brown. Return the prawns to the pan, add lemon juice and chili flakes if using, and toss everything together for 1-2 minutes until the prawns are well coated and heated through. Finish by sprinkling fresh parsley over the dish.

Temperature control is crucial when cooking this dish. If the heat is too high, the garlic will burn and become bitter, while the butter will separate. To prevent the sauce from breaking, maintain medium heat and watch the garlic carefully. The prawns can be served immediately with crusty bread to soak up the delicious sauce, or over pasta for a complete meal.

15-Minute Prawn Pad Thai

Prawn Pad Thai is a classic Thai street food dish that has become a global sensation, combining the perfect balance of sweet, sour, and savory flavors. This quick version can be prepared in just minutes, making it an ideal weeknight dinner option while still maintaining the authentic taste of traditional Pad Thai.

The key to this speedy interpretation lies in having all ingredients prepped and ready before starting, as the cooking process moves quickly. The prawns are the star of this dish, bringing their natural sweetness and tender texture to complement the chewy rice noodles and crunchy bean sprouts.

• 200g rice noodles
• 300g raw prawns, peeled
• 2 eggs
• 2 cloves garlic, minced
• 100g bean sprouts
• 2 spring onions, sliced
• 50g roasted peanuts, crushed
• 2 tbsp vegetable oil
• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 2 tbsp palm sugar
• 1 lime, cut into wedges
• Dried chili flakes (optional)

Soak the rice noodles in warm water for 15 minutes until they become pliable but still firm. Meanwhile, combine fish sauce, tamarind paste, and palm sugar in a small bowl to create the sauce. Heat oil in a large wok over high heat, add garlic and prawns, cooking until the prawns turn pink.

Push the prawns to one side of the wok and crack the eggs into the empty space. Scramble them quickly, then add the drained noodles and prepared sauce. Toss everything together for 2-3 minutes until the noodles are cooked through and have absorbed the sauce. Add bean sprouts and spring onions, giving everything a final toss to combine.

For best results, ensure your wok is very hot before starting and don't overcook the noodles during the soaking process. If the noodles become too dry while cooking, add a splash of water rather than more oil. The dish should have a balanced taste with no single flavor overpowering the others, so adjust the sauce quantities to your preference before adding to the wok.

Lemon Chili Grilled Prawns

Lemon Chili Grilled Prawns combine the bright, citrusy notes of fresh lemon with the heat of chili, creating a perfectly balanced seafood dish that's both refreshing and exciting. The natural sweetness of the prawns pairs wonderfully with the acidic and spicy marinade, while the char from grilling adds a delicious smoky dimension.

This quick and easy recipe takes less than 30 minutes to prepare and cook, making it perfect for both weeknight dinners and weekend entertaining. The dish works beautifully as a main course served with rice or salad, or as an appetizer for larger gatherings.

• 1 pound large prawns, peeled and deveined
• 3 tablespoons olive oil
• 2 lemons, juiced
• 3 cloves garlic, minced
• 2 red chilies, finely chopped
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• Lemon wedges for serving

Mix olive oil, lemon juice, minced garlic, chopped chilies, paprika, salt, and pepper in a large bowl. Add the cleaned prawns and toss to coat evenly. Let the prawns marinate for 15-20 minutes at room temperature, allowing the flavors to penetrate the flesh.

Preheat your grill to medium-high heat. Thread the marinated prawns onto skewers if using wooden ones, ensure they've been soaked in water for at least 30 minutes to prevent burning. Grill the prawns for 2-3 minutes per side until they turn pink and slightly charred. Don't overcook them as they can become tough and rubbery.

For best results, ensure the prawns are completely thawed and patted dry before marinating. The cooking time may vary depending on the size of your prawns – look for them to turn opaque and curl into a loose "C" shape when done. If you can't grill outdoors, a grill pan on the stovetop works just as well, though you might miss some of the smoky flavor.

Creamy Coconut Curry Prawns

Creamy Coconut Curry Prawns combines the sweetness of coconut milk with the rich depth of curry spices, creating a luxurious sauce that perfectly complements tender, succulent prawns. This dish draws inspiration from Southeast Asian cuisine, where coconut-based curries are a staple of everyday cooking.

The beauty of this recipe lies in its simplicity and adaptability. While it delivers restaurant-quality flavors, it can be prepared in under 30 minutes, making it an excellent choice for both weeknight dinners and special occasions. The sauce is rich enough to be soaked up by rice or noodles, yet light enough to let the prawns remain the star of the dish.

• 500g prawns, peeled and deveined
• 400ml coconut milk
• 2 tablespoons curry powder
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 2 tablespoons vegetable oil
• 1 red chili, sliced (optional)
• 2 kaffir lime leaves
• Salt and pepper to taste
• Fresh coriander for garnish
• 1 tablespoon lime juice

Heat oil in a large pan over medium heat and sauté onions until translucent. Add garlic and ginger, cooking for another minute until fragrant. Stir in curry powder and cook for 30 seconds to release the flavors. Pour in coconut milk, add kaffir lime leaves, and bring to a gentle simmer. Add prawns and cook for 3-4 minutes until they turn pink and are cooked through. Season with salt, pepper, and lime juice.

For best results, use room temperature coconut milk and avoid overcooking the prawns. The curry sauce can be prepared ahead of time and refrigerated, with prawns added just before serving. If the sauce becomes too thick, thin it with a splash of water or stock. Serve hot over steamed rice or noodles, garnished with fresh coriander and extra chili if desired.

Mediterranean Prawn Pasta

Mediterranean Prawn Pasta combines the fresh flavors of the Mediterranean with succulent prawns and perfectly cooked pasta. This dish captures the essence of coastal Mediterranean cuisine with its blend of garlic, olive oil, cherry tomatoes, and aromatic herbs.

This quick and satisfying meal can be prepared in under 30 minutes, making it perfect for both weeknight dinners and special occasions. The prawns are cooked just until pink and tender, while the pasta absorbs the flavorful sauce created by the combination of white wine, olive oil, and natural prawn juices.

Ingredients:

• 500g large prawns, peeled and deveined
• 400g linguine or spaghetti
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 250g cherry tomatoes, halved
• 120ml dry white wine
• 2 tablespoons fresh lemon juice
• 1 teaspoon red pepper flakes
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 2 tablespoons butter
• Grated Parmesan cheese for serving

Cook pasta in a large pot of salted water according to package instructions until al dente. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, then add prawns, cooking until they turn pink. Remove prawns and add white wine, allowing it to reduce by half. Add tomatoes, lemon juice, and red pepper flakes, cooking until tomatoes soften.

Return prawns to the pan, add the drained pasta, butter, and herbs. Toss everything together until well combined and heated through. Season with salt and black pepper to taste.

For best results, avoid overcooking the prawns as they can become tough and rubbery. Use fresh rather than frozen prawns when possible, and reserve a cup of pasta water before draining to adjust the sauce consistency if needed. The dish can be made spicier by adjusting the amount of red pepper flakes.

Honey Ginger Prawn Stir-Fry

Honey Ginger Prawn Stir-Fry combines sweet and savory flavors in a quick, Asian-inspired dish that brings restaurant quality to your home kitchen. The natural sweetness of prawns pairs perfectly with the honey-ginger sauce, while colorful vegetables add both nutrients and visual appeal.

This 20-minute meal requires minimal prep work and delivers maximum flavor, making it ideal for busy weeknight dinners. The key to success lies in having all ingredients prepared before heating the wok, as the cooking process moves quickly once started.

• 500g large prawns, peeled and deveined
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 200g snow peas
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Green onions for garnish

Mix honey, soy sauce, and cornstarch slurry in a small bowl. Heat oil in a wok or large frying pan over high heat. Add ginger and garlic, stir-frying for 30 seconds until fragrant. Add prawns and cook for 2-3 minutes until they turn pink.

Add vegetables to the wok and stir-fry for 2 minutes until crisp-tender. Pour in the honey-soy mixture and cook for another minute until the sauce thickens and coats all ingredients evenly. Season with salt and pepper, garnish with green onions, and serve hot over steamed rice.

For best results, ensure prawns are thoroughly patted dry before cooking to achieve proper searing, and don't overcrowd the wok as this will cause steaming instead of stir-frying. The vegetables can be prepped up to a day in advance and stored in airtight containers in the refrigerator.

Prawn and Mango Summer Salad

Prawn and Mango Summer Salad is a refreshing dish that combines the sweetness of ripe mangoes with succulent prawns, creating a perfect balance of flavors. The combination of crisp vegetables, juicy fruits, and tender seafood makes it an ideal choice for hot summer days or as a light lunch option.

This vibrant salad features a zesty lime dressing that enhances the natural flavors of the prawns and mangoes while adding a citrusy kick. The dish can be prepared in under 30 minutes and requires minimal cooking, making it a practical choice for busy weekdays or casual entertaining.

Ingredients:

• 500g prawns, peeled and deveined
• 2 ripe mangoes, diced
• 1 red bell pepper, thinly sliced
• 1 cucumber, diced
• 200g mixed salad greens
• 1 red onion, thinly sliced
• 2 limes, juiced
• 3 tablespoons olive oil
• 1 tablespoon honey
• Salt and black pepper to taste
• Fresh cilantro for garnish
• 1 red chili, finely chopped (optional)

Start by preparing the dressing by whisking together lime juice, olive oil, honey, salt, and pepper in a small bowl. Set aside to allow the flavors to meld. Heat a large pan over medium-high heat and cook the prawns for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and let them cool slightly.

In a large serving bowl, combine the mixed salad greens, diced mango, cucumber, bell pepper, and red onion. Add the cooled prawns to the bowl and drizzle with the prepared dressing. Toss gently to combine all ingredients, ensuring the dressing coats everything evenly. Garnish with fresh cilantro and optional chili for added heat.

For best results, choose mangoes that are ripe but still firm enough to hold their shape when diced. The prawns can be cooked ahead of time and chilled, but the salad should be assembled just before serving to maintain the crispness of the vegetables. If preparing in advance, store the dressing separately and add it just before serving to prevent the greens from wilting.

Spicy Cajun Prawns

Spicy Cajun Prawns deliver a perfect balance of heat and seafood flavor, bringing the vibrant tastes of Louisiana cuisine right to your kitchen. This dish combines plump, succulent prawns with a blend of traditional Cajun seasonings that create a mouth-watering combination of spices and aromatics.

The beauty of this recipe lies in its simplicity and quick preparation time, making it an excellent choice for both weeknight dinners and special occasions. The prawns are coated in a flavorful mixture of Cajun spices, then quickly seared to maintain their tender texture while developing a delicious outer crust.

Ingredients:

• 1 pound large prawns, peeled and deveined
• 2 tablespoons Cajun seasoning
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lemon
• Fresh parsley, chopped
• Salt and black pepper to taste

Pat the prawns dry with paper towels and toss them in a bowl with Cajun seasoning until evenly coated. Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and bubbling. Add the minced garlic and cook for 30 seconds until fragrant. Add the seasoned prawns to the pan in a single layer and cook for 2-3 minutes per side until they turn pink and slightly charred. Finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley.

For best results, ensure your prawns are completely thawed and dried before seasoning, as excess moisture can prevent proper searing. Avoid overcrowding the pan, cooking in batches if necessary, and adjust the amount of Cajun seasoning according to your heat preference. The prawns will continue to cook slightly after removing from heat, so take them off the heat just before they're completely done to prevent overcooking.

Prawn Scampi With White Wine

Prawn scampi with white wine is a luxurious yet surprisingly simple dish that combines succulent prawns with a rich, buttery sauce. The combination of garlic, white wine, and fresh herbs creates a perfect balance of flavors that can transform any dinner into a special occasion.

This classic Italian-American dish takes less than 30 minutes to prepare and requires minimal cooking expertise. The key to success lies in using fresh, high-quality prawns and not overcooking them, which ensures they remain tender and flavorful.

• 500g large prawns, peeled and deveined
• 4 tablespoons butter
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 250g linguine or spaghetti (optional)

Heat butter and olive oil in a large skillet over medium heat until the butter is melted. Add minced garlic and red pepper flakes, cooking until fragrant but not brown, about 1-2 minutes. Add the prawns to the pan in a single layer and cook for 2 minutes on each side until they turn pink.

Remove the prawns from the pan and add white wine and lemon juice. Increase heat to medium-high and let the sauce reduce for 2-3 minutes, stirring occasionally. Return the prawns to the pan, add parsley, and season with salt and black pepper. Toss everything together until the prawns are well-coated and heated through.

For best results, use a dry white wine like Pinot Grigio or Sauvignon Blanc, and avoid cooking wines from the grocery store. The prawns should be patted dry before cooking to ensure proper searing, and the garlic should never be allowed to brown as it can become bitter. If serving with pasta, reserve some pasta cooking water to help the sauce better coat the noodles.

Asian-Style Sweet and Sour Prawns

Asian-Style Sweet and Sour Prawns combines the perfect balance of tangy and sweet flavors that perfectly complement succulent prawns. This classic Asian dish features a vibrant sauce made with pineapple juice, vinegar, and tomato ketchup, creating that distinctive sweet and sour taste that has made it a favorite in Asian cuisine.

The dish comes together quickly, making it an excellent choice for both weeknight dinners and special occasions. The prawns are typically coated in a light cornstarch mixture before being fried until crispy, then tossed in the flavorful sauce along with colorful bell peppers, onions, and chunks of pineapple.

• 500g large prawns, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into wedges
• 1 cup pineapple chunks
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup pineapple juice
• 3 tablespoons rice vinegar
• 3 tablespoons tomato ketchup
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Coat the prawns in cornstarch seasoned with salt and pepper. Heat vegetable oil in a large wok or frying pan over medium-high heat and fry the prawns until they turn golden and crispy, about 2-3 minutes per side. Remove and set aside.

In the same pan, stir-fry the bell peppers and onions until slightly softened. Mix pineapple juice, vinegar, ketchup, soy sauce, and brown sugar in a bowl. Pour this mixture into the pan and bring to a simmer until it starts to thicken. Add the fried prawns and pineapple chunks back to the pan, tossing everything together until well-coated with the sauce. Finish with a drizzle of sesame oil.

For best results, ensure the prawns are completely dry before coating with cornstarch, as this helps achieve a crispier exterior. The sauce can be adjusted to taste by adding more vinegar for tanginess or brown sugar for sweetness. The dish is best served immediately while the prawns are still crispy, accompanied by steamed rice.

Prawn and Avocado Tacos

Prawn and avocado tacos combine the succulent sweetness of seafood with the creamy richness of ripe avocados. This Mexican-inspired dish brings together fresh ingredients in a way that's both satisfying and refreshing, perfect for casual dining or entertainment.

The beauty of this recipe lies in its versatility and quick preparation time. The prawns cook in minutes, while the accompanying ingredients can be prepared in advance, making it an ideal choice for both weeknight dinners and casual gatherings.

Ingredients:

• 500g large prawns, peeled and deveined
• 8-10 small corn tortillas
• 2 ripe avocados
• 1 lime
• 2 cloves garlic, minced
• 1 red onion, finely diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Fresh cilantro
• Salt and pepper to taste
• Optional: sour cream, hot sauce

Heat olive oil in a large skillet over medium-high heat. Season prawns with cumin, chili powder, salt, and pepper, then cook for 2-3 minutes per side until they turn pink and slightly golden. While the prawns cook, warm the tortillas in a separate pan or microwave. Mash the avocados with lime juice, salt, and half the diced onion to create a quick guacamole.

Assemble the tacos by spreading the avocado mixture on warm tortillas, adding the cooked prawns, and garnishing with remaining red onion, fresh cilantro, and any additional toppings of choice. The entire process from start to finish should take no more than 20 minutes.

For best results, ensure prawns are completely thawed and patted dry before cooking to achieve proper searing. Avoid overcrowding the pan when cooking prawns, as this can lead to steaming rather than searing. The tortillas should be warmed just before serving to maintain their flexibility and prevent them from becoming tough.

Crispy Salt and Pepper Prawns

Crispy Salt and Pepper Prawns is a popular Asian dish that combines the natural sweetness of prawns with a perfectly seasoned coating. The secret to achieving the signature crunch lies in the careful preparation of the prawns and the precise timing during frying.

This dish originated in Chinese cuisine but has become a staple across Southeast Asia, appearing in both street food stalls and high-end restaurants. The beauty of this recipe is its simplicity – it relies on just a few key ingredients to create a powerful flavor profile that enhances the natural taste of the prawns.

• 500g large prawns, peeled and deveined
• 1/2 cup cornstarch
• 2 tablespoons black peppercorns
• 2 tablespoons sea salt
• 4 cloves garlic, minced
• 2 green chilies, finely chopped
• 2 spring onions, sliced
• Vegetable oil for deep frying
• 1 egg white

Coat the prawns in egg white, then dredge them in cornstarch mixed with crushed black pepper. Heat oil in a wok or deep fryer to 180°C (350°F). Fry the prawns in batches until they turn golden and crispy, typically 2-3 minutes per batch.

While the prawns are frying, prepare the aromatic mixture by dry-roasting salt and additional black pepper in a separate pan. In a clean wok, stir-fry the minced garlic and chilies until fragrant. Add the fried prawns back to the wok, sprinkle with the salt and pepper mixture, and toss everything together with the spring onions. Serve immediately while hot and crispy.

For best results, ensure the prawns are completely dry before coating them, as excess moisture will prevent the coating from becoming crispy. The oil temperature is crucial – if it's too hot, the coating will burn before the prawns are cooked; if too cool, the prawns will become oily and soggy. Test the oil temperature by dropping a small piece of coating – it should sizzle and rise to the surface immediately.

Teriyaki Glazed Prawns

Teriyaki Glazed Prawns offers a perfect balance of sweet and savory flavors, making it a popular choice for both casual dinners and special occasions. The combination of tender prawns and rich teriyaki sauce creates a dish that's both elegant and satisfying, while remaining surprisingly simple to prepare.

This Japanese-inspired recipe transforms ordinary prawns into a restaurant-quality meal in just minutes. The caramelized teriyaki coating adds a beautiful glossy finish to the prawns, while garlic and ginger provide depth and authentic Asian flavors to the dish.

• 1 pound large prawns, peeled and deveined
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Sesame seeds for garnish
• Salt and pepper to taste

Begin by patting the prawns dry with paper towels and seasoning them lightly with salt and pepper. In a large bowl, combine teriyaki sauce, honey, minced garlic, and grated ginger. Add the prawns to the mixture and let them marinate for 15-20 minutes.

Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Once hot, add the marinated prawns in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until they turn pink and slightly caramelized. Pour the remaining marinade into the pan and cook for an additional minute until the sauce thickens and coats the prawns evenly. Garnish with sliced green onions and sesame seeds before serving.

For best results, avoid marinating the prawns for longer than 30 minutes, as the acid in the teriyaki sauce can start to break down the protein and make the texture mushy. Always ensure your prawns are completely thawed if using frozen ones, and pat them dry before cooking to achieve better caramelization. The dish pairs excellently with steamed rice or stir-fried vegetables.

Prawn and Asparagus Risotto

A creamy prawn and asparagus risotto combines the sweetness of fresh prawns with the subtle earthiness of seasonal asparagus, all wrapped in the comforting embrace of perfectly cooked Arborio rice. This classic Italian dish transforms simple ingredients into an elegant meal that's both satisfying and impressive.

The key to a successful risotto lies in the gradual addition of hot stock and constant stirring, which helps release the rice's natural starches to create that signature creamy texture. While many home cooks find risotto intimidating, this version is straightforward and delivers restaurant-quality results.

• 400g raw prawns, peeled and deveined
• 300g Arborio rice
• 200g fresh asparagus, trimmed and cut into 3cm pieces
• 1.5L fish or vegetable stock
• 1 onion, finely diced
• 3 garlic cloves, minced
• 120ml dry white wine
• 50g butter
• 2 tbsp olive oil
• 50g Parmesan cheese, grated
• 1 lemon, zested
• Salt and black pepper to taste
• Fresh parsley for garnish

Bring the stock to a gentle simmer in a separate pot. In a large, heavy-bottomed pan, heat olive oil and half the butter over medium heat. Sauté the onion until translucent, add garlic, and cook for another minute. Add the rice and stir for 2-3 minutes until the grains are well-coated and slightly toasted. Pour in the wine and stir until absorbed.

Begin adding the hot stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. After about 15 minutes, add the asparagus pieces. When the rice is nearly done (about 18 minutes total), add the prawns and cook for 3-4 minutes until they turn pink. Remove from heat and stir in the remaining butter, Parmesan cheese, and lemon zest. Let rest for 2 minutes before serving.

For best results, ensure all ingredients are prepared before starting, as risotto requires constant attention once cooking begins. The rice should be al dente when done, and the consistency should be creamy but not too liquid – the risotto should slowly spread when plated but not be soupy. Never wash the rice before cooking, as the surface starch is essential for achieving the proper texture.

Tempura Prawns With Dipping Sauce

Tempura prawns are a Japanese delicacy known for their light, crispy coating and tender, succulent interior. When prepared correctly, the batter should be airy and delicate, creating a lacy shell around each prawn that shatters with every bite.

The key to achieving the perfect tempura lies in the batter consistency and oil temperature. Unlike other batters, tempura uses ice-cold water and minimal mixing to prevent gluten development, resulting in that characteristic light and crispy texture that makes this dish so popular.

Ingredients:

• 500g large prawns, peeled and deveined
• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• Vegetable oil for deep frying

For the dipping sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup dashi stock
• 1 tablespoon grated ginger

Pat the prawns dry with paper towels and make small cuts along their belly to prevent curling during cooking. Prepare the dipping sauce by combining all sauce ingredients in a small bowl and set aside.

For the batter, lightly beat the egg in a bowl with ice-cold water, then gradually add the flour, salt, and baking soda, stirring minimally until just combined – lumps are acceptable.

Heat oil in a deep pot or wok to 180°C (350°F). Dip each prawn in the batter and immediately fry in batches for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Serve immediately with the prepared dipping sauce.

For best results, keep the batter bowl in an ice bath while working, and never reuse the oil for a second batch of tempura. The prawns can be butterflied before coating for a more dramatic presentation, and the tails can be left on for easier handling. If the batter becomes too thin during cooking, add a small amount of flour; if too thick, add a little ice-cold water.