Recipe
Why make it
Large prawns in a thin, crisp batter of ice-cold water and flour, served with a light dipping sauce and grated radish. A good dinner when you want something crunchy but not heavy.
Serves 4
+ 7 more in the full recipe
Step 1 of 10
Make the dipping sauce. Simmer the 150 ml water, soy sauce, mirin and sugar in a small pan for 2 minutes, then pour into a bowl and let it cool to room temperature.
Step 2 of 10
Rub the prawns with the salt, rinse under cold water and pat completely dry with paper towels. Dry prawns keep the batter from sliding off and the oil from spitting.
Step 3 of 10
Straighten each prawn. Make 4 or 5 shallow cuts across the belly, then press the back gently to flatten and snap the tendons. Cut off the tip of each tail and squeeze out any water.
Step 4 of 10
Pour the oil into a deep, heavy pot, about 6 cm deep, and heat to 170–180°C. Set a wire rack over a tray beside the stove.
Step 5 of 10
While the oil heats, toss the prawns and carrot in the 3 tbsp dusting flour and shake off the excess. Keep them in the fridge until the batter is ready.
The last 5 steps are in the full recipe.
Cook’s tip
Keep the batter very cold. Mix only a small amount at a time, or keep the bowl set over a larger bowl of ice, so the coating stays light.
Ready to cook?
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