Tempura Shrimps (prawns) With Wasabi Mayonnaise

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise (125g)
• 2 green onions, ends trimmed,finely chopped
• 2 teaspoons lime juice (pref fresh)
• 1 1/2 teaspoons wasabi paste, to taste
• vegetable oil, for deep frying
• 1 cup chilled soda water (seltzer)
• 1 egg yolk
• 1/2 cup all-purpose flour (75g)
• 1/2 cup cornstarch (70g)
• 1 teaspoon baking soda
• salt
• pepper
• 1 kg tiger shrimp or 1 kg other large shrimp, peeled with shells intact and deveined (2 lbs)

Recipe

• 1 combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
• 2 heat oil in a heavy saucepan/wok (about 2" deep) to 375°f or 190°c over high heat.
• 3 combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
• 4 season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
• 5 dip 6 prawns, 1 at a time, into batter to evenly coat.
• 6 deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
• 7 repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
• 8 serve with wasabi mayonnaise.