Tempura Prawns With Wasabi Mayonnaise

Serves 4 

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

sea salt, to serve

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.