Tempura Prawns With Wasabi Mayonnaise

By MiNDFOOD

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

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.

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