Tempura Shrimps Prawns With Wasabi Mayonnaise

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Found this in a aussie food magazine. Intend to try this soon. Serves 4 as main course or 6 as appetizers. Batter will work well for other tempura items as well e.g. Zucchini, carrot etc.

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Steps

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Combine mayo , onions , lime juice and wasabi paste together in a small bowl.

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Set aside.

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Heat oil in a heavy saucepan / wok to 375f or 190c over high heat.

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Combine soda water and egg yolk in a large bowl , then add the flours and baking soda.

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Season with salt and pepper , whisk mixture until just combined but still lumpy.

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Dip 6 prawns , 1 at a time , into batter to evenly coat.

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Deep fry for 2 mins or until they curl and turn golden.

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Remove from oil and drain on absorbent papers or metal oil strainer.

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Repeat with remaining prawns , reheating and topping up the oil between batches , if necessary.

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Serve with wasabi mayonnaise.

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Ingredients

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mayonnaise, green onions, lime juice, wasabi paste, vegetable oil, soda water, egg yolk, all-purpose flour, cornstarch, baking soda, salt, white pepper, tiger shrimp