Summary: Tempura consists of fresh prawns and seasonal vegetables coated in a delicate, airy batter and deep-fried until perfectly golden. This technique creates a distinctively crispy shell while keeping the interior succulent and steamed in its own juices. The preparation takes 45 minutes for 6 portions.
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Category: Main Dishes, Japanese Cuisine
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Quick overview
- Dish: Tempura
- Category: Main Dishes, Japanese Cuisine
- Cuisine: Japanese
- Main ingredient: King prawns, 600 g (large, peeled)
- Guide: 12 most popular Japanese dishes: favourite Japanese cuisine recipes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Intermediate
- Portions: 6 (Portion weight: 250 g)
- Key technique: Deep-frying in ice-cold batter
- Preparation types: Deep-frying
- Dietary info & Allergens: Gluten, Crustaceans, Eggs
- Suitable for: Lunch, Dinner
- Nutritional values (per 1 portion): 380.5 kcal, Protein: 22.4 g, Fat: 24.8 g, Carbohydrates: 15.6 g
- Storage: 1 day in the fridge, 1 month in the freezer
- Pairing: Lager, Dry Riesling, Green tea
- In short: A masterclass in texture where crisp meets succulent.
- Last updated: 21 September 2026
WAGUU says: “The secret to perfect Tempura is keeping the batter ice-cold to prevent excessive gluten development, ensuring the lightest, crispest finish possible.”
How to take it further: Serve with a side of freshly grated daikon radish and a dipping sauce of dashi, soy sauce, and mirin (not part of the recipe).
Key facts
| Prep time: | 15 min |
| Cooking time: | 30 min |
| Temperature: | 170–180 °C |
| Number of portions: | 6 |
In a nutshell
Tempura is a quintessential Japanese dish that elevates simple ingredients through the art of precision frying. By coating prawns and vegetables in a light, starch-rich batter and dropping them into hot oil, we create an insulating layer that steams the food from within while forming a shattered-glass crust on the outside.
Ingredients
Base portions: 6 portions • Portion weight: 250 g
| Ingredient | Amount | Quality |
|---|---|---|
| King prawns | 600 g | Fresh, shell-off |
| Sweet potato | 300 g | Sliced |
| Plain flour | 200 g | Sifted |
| Egg yolk | 1 pc | Large |
| Sparkling water | 300 ml | Ice-cold |
| Rapeseed oil | 500 ml | For frying |
| Salt | 6 g | Fine sea salt |
Why you will love this recipe
- Unmatched texture: The combination of crispy batter and tender interior provides a perfect culinary contrast.
- Versatility: You can adapt the vegetable selection based on seasonality.
- Professional result: Using ice-cold water ensures the batter remains light and non-greasy.
Why it works: The high water content in the batter turns to steam upon contact with hot oil, pushing outwards and creating a light, porous structure rather than a dense, oily crust.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Intermediate | Portions: 6 | Type: Main Dish | Origin: Japan
Detailed instructions
Overall progress: 0% complete
Phase 1: Prep – 10 min
Appliances: None
1. Clean the prawns, remove the intestinal tract, and straighten them by making small incisions along the belly. Slice the sweet potato into 5 mm thick rounds. Keep all ingredients chilled until the last moment.
Visual check point (VKB): Prawns should be straight and dry to ensure batter adhesion.
Phase 2: Batter – 5 min
Appliances: None
2. In a bowl, whisk the egg yolk with the ice-cold sparkling water. Gently fold in the sifted flour. Do not overmix; small lumps are desirable.
VKB: The batter should have the consistency of thin cream.
Phase 3: Frying – 30 min
Appliances: Hob
3. Heat the oil to 175 °C. Dip the prawns and sweet potato slices into the batter and fry in small batches for 2–3 minutes until golden and crisp. Drain on a wire rack.
VKB: Oil surface should be active but not smoking.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Deep frying pan | 28 cm | Wok | Splashing |
| Whisk | Standard | Fork | Overmixing |
| Wire rack | Large | Paper towels | Sogginess |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 152.2 kcal | 380.5 kcal | 2283.0 kcal |
| Fat | 9.9 g | 24.8 g | 148.8 g |
| of which saturates | 0.8 g | 2.0 g | 12.0 g |
| Carbohydrates | 6.2 g | 15.6 g | 93.6 g |
| of which sugars | 0.6 g | 1.5 g | 9.0 g |
| Protein | 9.0 g | 22.4 g | 134.4 g |
| Salt | 0.4 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Keep the water and flour in the fridge until the moment of mixing.
- Tip 2: Use a thermometer to maintain the oil temperature at exactly 175 °C.
- Tip 3: Do not overcrowd the frying pan; this drops the oil temperature too quickly.
- Tip 4: Serve immediately while the crust is at its peak crunch.
Scientific background
The Tempura batter relies on the Maillard reaction and rapid dehydration. The ice-cold temperature of the water inhibits the formation of gluten networks in the flour, which would otherwise make the crust chewy. Instead, the batter remains brittle and airy. The high heat of the oil ensures that water inside the ingredient turns into steam, effectively poaching the ingredient from the inside out in seconds.
Fine Dining – Professional techniques
- Plate composition: Arrange pieces vertically to showcase the cross-section of the ingredients.
- Textural contrasts: Pair with a light, silky dipping sauce to contrast the jagged crust.
- Temperature contrast: Ensure the dipping sauce is room temperature against the hot, fresh Tempura.
- Aromatic garnishes: Finish with a light dusting of matcha salt (not part of the recipe).
Sensory radar
- Appearance: Pale golden, jagged, non-greasy crust.
- Aroma: Clean, toasted wheat, fresh prawn sweetness.
- Taste: Subtle umami, clean finish.
- Texture: Shatteringly crisp exterior, succulent interior.
Pairing
- BEER: A crisp, dry Japanese lager.
- WINE: A dry, high-acid Riesling to cut through the fried coating.
- NON-ALCOHOLIC: Hot Sencha green tea for palate cleansing.
Various preparation variants
- Vegetable-only Tempura: Uses only sliced courgettes, aubergines, and lotus root for a lighter, vegetarian-friendly option.
- Seafood Medley: Incorporates squid rings and white fish fillets alongside prawns for a broader variety of textures.
Allergens and dietary information
Contains: Gluten, Crustaceans, Eggs • Gluten: Contains plain flour • Not suitable for: Individuals with crustacean or egg allergies.
Suitable for
Lunch, Dinner, Festive occasions, Japanese-inspired menus.
Substitution catalog
- Plain flour: Rice flour (for a lighter, crunchier texture).
- King prawns: Large white fish chunks.
FAQ
Why did my Tempura turn out greasy?
The oil temperature was likely too low, causing the batter to soak up oil before it could crisp up.
Can I use regular tap water?
Using sparkling, ice-cold water is essential for the airy structure of the batter.
How do I prevent the prawns from curling?
Make shallow horizontal cuts along the inner curve of the prawn and press firmly to straighten them.
Can I prepare the batter in advance?
No, the batter must be prepared immediately before frying to maintain the cold temperature and carbonation.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare ingredients in batches and keep them refrigerated until frying. Use a larger wok or multiple pans simultaneously. • 20+ people: We recommend hiring an assistant to manage the frying while you prepare the batter and ingredients.
Sides and Serving
- Steamed white rice – A neutral base to balance the richness (not included in the recipe).
- Miso soup – Provides a savoury, warm contrast to the crispy Tempura (not included in the recipe).
Serving: Serve immediately on a wire rack or bamboo basket to prevent steam from softening the crust.
Storage and reheating
Fridge: 1 day • Freezer: 1 month • Reheating: Reheat in a preheated oven at 200 °C for 5 minutes until crispy.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Warm batter: Results in dense, oily crusts. Always use ice-cold water.
- Overmixing: Develops gluten, leading to a tough rather than crispy shell.
- Low oil temperature: Ingredients will absorb oil and become soggy.
- Overcrowding the pan: Causes a massive temperature drop, ruining the crispness.