At Dusit Princess Kathmandu, the Thai restaurant offers more than just authentic flavors, it’s a true culinary experience. Leading the kitchen is Thai Master Chef Subin Phankarasin, known for his creative flair and mastery of Asian cuisine.

Prawns Tempura 

Perfectly golden and crisp prawns, paired with ketchup and sweet chili sauce gives just the right balance of tang and spice to its delicious flavor.

Ingredients

• Large prawns (8–12 pieces, peeled and deveined)
• Tempura flour (or a mix of all-purpose flour + cornstarch)
• 1 egg (lightly beaten)
• 1 cup cold water (preferably ice water)
• Salt – ¼ teaspoon
• White or black pepper – ⅛ teaspoon
• A pinch of sugar
• Bread crumbs
• Oil for deep frying

Instructions

Preparing the Prawns

1. Peel and devein the prawns, keeping the tails if you like for presentation.
2. To avoid curling, make a few small cuts along the underside and gently press them straight.

Making the Tempura Batter

1. Whisk the egg with ice-cold water in a bowl.
2. In a separate bowl, mix tempura flour, salt, pepper, and sugar, then lightly combine with the wet mixture.

Coating the Prawns

1. Lightly dust the prawns with flour.
2. Dip them into the tempura batter, then roll in breadcrumbs for extra crunch.

Frying to Perfection

1. Heat oil in a deep pan to 175–190°C (350–375°F).
2. Fry the prawns in batches for 1–2 minutes until golden and crisp.

Serving Suggestion

Serve immediately with a traditional tempura dipping sauce, or Thai sweet chili sauce.

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