Tempura Prawns With Wasabi Mayonnaise

By MiNDFOOD

Tempura Prawns With Wasabi Mayonnaise
Spice up your favourite prawn dish 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.

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.