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
- 400g raw king prawns, peeled and deveined
- 80g rice flour
- 20g cornflour
- ½ tsp sea salt
- ¼ tsp white pepper
- ½ tsp garlic powder
- 100ml ice cold sparkling water
- 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 the prawns completely dry with kitchen paper. Any moisture will stop the batter sticking properly.
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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 overmix, a few lumps are fine.
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Preheat: Get your air fryer to 200°C (390°F) 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 on your Kitchen Curated silicone liner. Spray generously with olive oil.
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Air fry: Cook 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.
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