Low Sodium Tempura Prawns
Crispy, golden, and irresistibly light, these Low Sodium Tempura Prawns deliver all the satisfying crunch of traditional tempura without the salt overload. This heart-friendly recipe relies on a delicate batter infused with ice-cold sparkling water for an airy texture, while unsalted vegetable oil ensures a clean, crisp fry. Each juicy prawn is coated and fried to perfection, highlighting the natural flavors without the need for additional sodium. Perfect for those seeking a low-sodium seafood indulgence, these tempura prawns come together in just 25 minutes, making them ideal for a quick appetizer or a standout main course. Serve them piping hot with a squeeze of fresh lemon for a bright, zesty finish that complements their delicate crispiness.
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Ingredients
- 12 pieces Large prawns (peeled and deveined, tails left intact)
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 5 grams Baking powder (low sodium if available)
- 180 milliliters Ice-cold sparkling water
- 1 liter Unsalted vegetable oil (for frying)
- 4 pieces Fresh lemon wedges (optional, for serving)
Directions
Step 1
Prepare the prawns by peeling and deveining them, leaving the tails intact. Pat them dry with a paper towel and set aside.
Step 2
In a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Mix well to ensure even distribution of the ingredients.
Step 3
Gradually add the ice-cold sparkling water to the dry ingredients, whisking gently to create a light and airy batter. Be careful not to overmix; a few lumps are acceptable.
Step 4
Heat unsalted vegetable oil in a deep saucepan or fryer to 175°C (350°F). Use a thermometer to monitor the temperature and maintain consistency throughout the frying process.
Step 5
Dust the prawns lightly with a small amount of flour to help the batter adhere. Shake off any excess flour.
Step 6
Holding the prawns by the tail, dip each one into the batter, completely coating it. Allow any excess batter to drip off before carefully lowering the prawn into the hot oil.
Step 7
Fry the prawns in small batches for 2-3 minutes or until they are golden and crispy. Do not overcrowd the pan, as this can lower the oil temperature and affect the texture.
Step 8
Use a slotted spoon to remove the prawns from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Step 9
Repeat the process with the remaining prawns. Ensure the oil temperature remains consistent between batches.
Step 10
Serve the tempura prawns immediately with fresh lemon wedges for a hint of acidity, if desired. Enjoy them while they’re hot and crispy!
Nutrition Facts
| Serving size | (1637.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9378.3 |
| Total Fat 1002.1g | 0% |
| Saturated Fat 143.3g | 0% |
| Cholesterol 468mg | 0% |
| Sodium 338.2mg | 0% |
| Total Carbohydrate 125.6g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 1.9g | |
| Protein 70.5g | 0% |
| Vitamin D 364.8IU | 0% |
| Calcium 232.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 823.1mg | 0% |
Source of Calories