This classic ultra-light batter made with self-raising flour, cornflour, chilled soda water and egg is perfect with juicy sweet prawns. For a light snack or as part of a Japanese feast, Tempura Prawns With Wasabi Mayonnaise ticks all the boxes.
Tempura Prawns With Wasabi Mayonnaise Recipe
Serves 4
Ingredients:
1 cup self-raising flour
1/2 cup cornflour
1 tsp salt
1 cup chilled soda water
1 egg, whisked
6 ice cubes
vegetable oil, for deep-frying
750g green prawns, peeled, deveined, tails intact
1 cup whole-egg mayonnaise or store-bought aioli
2 tsp freshly grated wasabi, or 2 tsp wasabi paste
Method:
Combine self-raising flour, cornflour, and salt in a bowl. Whisk soda water and egg in a jug. Stir into flour mixture with chopsticks. It doesn’t matter if batter is a little lumpy. Add ice to keep batter cold.
Half-fill a saucepan or wok with oil and place over medium-high heat. Dip prawns, 5 at a time, into batter and drop into hot oil. Cook for 2 minutes or until crisp. Transfer to a wire rack. Repeat with remaining prawns.
Combine mayonnaise in a bowl with wasabi. Stir until well combined.
Serve prawns sprinkled with sea salt and wasabi mayonnaise on the side.
