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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a pan and sauté the shallots until fragrant.
Add the prawn shells and cook until they turn a deep red colour, then stir in the tomato paste.
Add the butter and let it gently infuse over very low heat for 20–30 minutes, taking care not to brown the butter.
Strain through a fine sieve, pressing the shells well while the butter is still hot to extract every bit of flavour.
Combine the soda water, egg yolks, baking powder, salt and ice cubes.
Add the flour and stir only briefly. It should stay slightly lumpy for a light, crispy coating.
Score the underside of each peeled prawn, then gently press to straighten.
Lightly dust with cake flour, dip into the batter, and fry in hot oil until crisp and golden. Drain on paper towel.
Heat the prawn oil and sauté the garlic with the chilli paste until fragrant.
Add the cherry tomatoes and prawns, cooking until the prawns are just done.
Add the spaghetti just before al dente along with the prawn shell butter. Toss vigorously until the sauce becomes glossy and emulsified.
Season with salt and finish with finely chopped parsley.
Plate the pasta, top with the crispy tempura prawns, garnish with more parsley, and enjoy.
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Use 2–3 ice cubes in the tempura batter to keep it very cold.
Infuse the butter for 20–30 minutes without letting it brown.
Can I use frozen prawns?
Yes, just make sure to thaw them completely and pat them dry before using.
What can I use instead of prawn oil?
You can substitute with olive oil or any neutral oil if prawn oil is unavailable.
How do I know when the prawns are cooked?
The prawns are cooked when they turn pink and opaque.
Can I make the prawn shell butter in advance?
Yes, you can make it a day ahead and store it in the refrigerator.
What can I use instead of cake flour?
You can use all-purpose flour as a substitute for cake flour.
