Low Carb Prawn Tempura
Dive into the irresistible crunch of Low Carb Prawn Tempura, a keto-friendly twist on the beloved Japanese classic! This recipe swaps traditional tempura batter for a light, golden coating made from almond flour, parmesan cheese, and coconut flour, perfectly seasoned with a touch of black pepper. The secret to its airy texture lies in the addition of chilled sparkling water, creating a batter that crisps beautifully when fried in heart-healthy avocado oil. Ready in just 30 minutes, these succulent prawns are ideal for satisfying your seafood cravings without breaking your low-carb diet. Serve them piping hot with a tangy low-carb dipping sauce or fresh lemon wedges for a dish that's as delicious as it is guilt-free. Perfect for dinner parties, appetizers, or an indulgent treat any day of the week!
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Ingredients
- 12 pieces large prawns, peeled and deveined
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup sparkling water, chilled
- 1 large egg
- 1 cup avocado oil, for frying
Directions
Step 1
In a medium bowl, combine the almond flour, parmesan cheese, coconut flour, baking powder, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
Step 2
In a separate bowl, whisk the egg and add the chilled sparkling water. Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix as this can activate the baking powder too early.
Step 3
Heat the avocado oil in a deep pan over medium-high heat until it reaches 350°F (175°C). You can test by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, it is ready.
Step 4
Pat the prawns dry with paper towels to remove excess moisture. This will help the batter adhere better.
Step 5
Dip each prawn into the batter, ensuring it is completely coated, and carefully place it into the hot oil. Fry in batches, if necessary, to prevent overcrowding the pan and cooling the oil.
Step 6
Fry the prawns for about 2-3 minutes on each side, or until the coating is golden brown and the prawns are cooked through.
Step 7
Use a slotted spoon to remove the prawns from the oil, letting excess oil drip back into the pan, and place them on a plate lined with paper towels to absorb any remaining oil.
Step 8
Serve the prawn tempura immediately while it's hot and crispy. Optionally, accompany with a low-carb dipping sauce or fresh lemon wedges.
Nutrition Facts
| Serving size | (949.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3280.5 |
| Total Fat 310.3g | 0% |
| Saturated Fat 45.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 713.1mg | 0% |
| Sodium 2716.8mg | 0% |
| Total Carbohydrate 43.3g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 6.1g | |
| Protein 106.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 848.4mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 903.4mg | 0% |
Source of Calories