Proper crunch, zero deep-frying.
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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
- 400 grams raw king prawns, peeled and deveined
- 80 grams rice flour
- 20 grams cornflour
- 0.5 teaspoons sea salt
- 0.3 teaspoons white pepper
- 0.5 teaspoons garlic powder
- 100 ml ice cold sparkling water
- 1 olive oil spray
- 1 lime, to serve
- 2 tbsp gluten-free soy sauce or tamari, to serve
Steps
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Prep the prawns: Pat 400 grams raw king prawns, peeled and deveined completely dry with kitchen paper. Any moisture will stop the batter sticking properly.
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Make the batter: Mix 80 grams rice flour, 20 grams cornflour, 0.5 teaspoons sea salt, 0.3 teaspoons white pepper and 0.5 teaspoons garlic powder together in a bowl. Just before dipping, stir in 100 milliliters ice cold sparkling water until a loose batter forms. Don't over mix – a few lumps are fine!
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Preheat air fryer: Preheat to 200°C for 3 minutes.
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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 1 olive oil spray.
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Air fry: Air fry at 200°C for 7 minutes, flipping halfway, until golden and crispy.
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Serve: Serve immediately with 1 lime, to serve and 2 tbsp gluten-free soy sauce or tamari, to serve for dipping. They go soft quickly so eat straight away!
