Proper crunch, zero deep-frying.
Need a printable version? Jump to the recipe card ↓
Prep time: 7 mins
Cook time: 30 mins
Serves: 3-4
Dietary: GF, NF, WF
Light, crispy tempura prawns without the deep fryer drama. Ready in minutes.
For a vegetarian option, swap the prawns for sweet potato slices, courgette batons or aubergine chunks - all work brilliantly in tempura batter!
Your silicone liner keeps the batter crisp and stops it sticking to the tray.
Bonus: Prawns are a great source of lean protein, and tempura batter keeps things light compared to a heavier breadcrumb coating.
Ingredients
- 400g (14 oz) raw king prawns, peeled and deveined
- 80g (2 3/4 oz) rice flour
- 20g (3/4 oz) cornflour
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 1/2 tsp garlic powder
- 100ml (3 1/2 fl oz) ice cold sparkling water
- Olive oil spray
- 1 lime, to serve
- 2 tbsp gluten-free soy sauce or tamari, to serve
Steps
-
Prep the prawns: Pat the prawns completely dry with kitchen paper. Any moisture will stop the batter sticking properly.
-
Make the batter: Mix the rice flour, cornflour, sea salt, white pepper and garlic powder together in a bowl. Just before dipping, stir in the ice cold sparkling water until a loose batter forms. Don't over mix – a few lumps are fine!
-
Preheat air fryer: Preheat to 200°C (390°F) for 3 minutes.
-
Coat the prawns: Dip each prawn into the batter, letting any excess drip off, then place in a single layer in the air fryer basket. Spray generously with olive oil spray.
-
Air fry: Air fry at 200°C (390°F) for 7 minutes, flipping halfway, until golden and crispy.
-
Serve: Serve immediately with the lime and gluten-free soy sauce or tamari for dipping. They go soft quickly so eat straight away!
Shop Now: Platinum Silicone Rectangle liners or Platinum Silicone Square liners
