Crispy Ebi Tempura With a Surprise Crabmeat Filling
For many, ebi tempura was their introduction to Japanese cuisine. But did you know that tempura in its original form came from Portuguese sailors? They brought peixinhos da horta (fried green beans) to Japan, and locals innovated to create modern-day tempura. They lightened the batter for a crispier coat and experimented with different fillings, like prawns. That's proof that classic recipes are a great place to start flexing your culinary creativity. Want to make your prawn tempura with a twist? Stuff them with crabmeat before frying! Then go for a bright wasabi-mayo dip instead of the usual tensuyu to balance out the richness.
To avoid soggy tempura, chill your battered prawns before frying and preheat your oil before starting.
- 12 pcs tiger prawns, peeled with tails intact
- 1 cup prepared pesto sauce
- 1 pc Knorr Shrimp Cube, mashed
- 1 cup crabmeat
- 1 cup flour, plus more for coating
- 1 cup cold water
- 1 pc whole egg, beaten
- For the mayo-wasabi dip:
- 1 cup Lady's Choice Real Mayonnaise
- 1 tsp wasabi powder
- 1 tsp water
- 2 tsp rice vinegar
- 1 tbsp sesame oil
- Devein prawns by making a slit along their bottom sides to create pockets.
- Combine pesto, Knorr Shrimp Cube, and crabmeat in a bowl; mix well. Take tablespoonfuls of the mixture and insert into prawn pockets. Press well.
- Coat prawns in flour, shaking off any excess. Chill for at least 15 minutes.
- Make the tempura batter: Mix flour, cold water, and egg until smooth. Dip stuffed prawns in the batter. Repeat until all prawns are coated.
- Deep-fry prawns until crisp and brown. Drain prawns on a plate lined with paper towels.
- Make the mayo-wasabi sauce: Combine all ingredients in a bowl; mix well. Serve tempura with sauce on the side.