Prawn tempura is Japanese frying at its most elegant — plump, sweet prawns in a whisper-thin batter that shatters when you bite into it. Dunked into a warm soy and dashi dipping sauce with a little grated daikon, it's restaurant food you can absolutely pull off at home.
The secret to that famously light, lacy batter is no secret at all: icy cold soda water, minimal mixing (lumps are your friend), and hot oil. Get those three things right and you'll wonder why you ever paid restaurant prices.
Serve it as a starter, over rice as tendon, or alongside a bowl of udon. Either way, eat it the moment it comes out of the oil — that's when tempura is at its best.
