Best Crispy Prawns With Wasabi Mayo Sweet Chilli Pepper Dip Recipes

5 Great Prawn Dipping Sauces image

Provided by Nagi

Categories Starter

Number Of Ingredients 36

2/3 cup / 160 g tomato ketchup
1 tbsp mayonnaise
1/4 tsp each mustard powder (or Dijon), onion powder, garlic powder, white sugar
Dash Tabasco
1 tsp lemon juice, fresh
1 tsp Worcestershire Sauce
Salt and pepper
1 cup / 220g mayonnaise ((Note 1))
1 tbsp gherkin/cornichon, very finely chopped
1 1/2 tsp fresh dill, finely chopped
1 tsp fresh parsley, chopped
1 tsp capers, drained and finely chopped
1.5 tbsp lemon juice, fresh
1/2 tsp white sugar
1/4 tsp salt
2/3 cup / 145g mayonnaise (Note 1)
1 tbsp ketchup
1 tsp Worcestershire Sauce
1 tsp fresh horseradish (or sub 1 1/2 tsp jarred)
Dash of Tabasco
Pinch cayenne pepper
5 tbsp / 75g Sweet Chilli Sauce, store bought (I use Trident)
2/3 cup / 165 ml lime juice, fresh (4 - 5 limes)
5 tbsp / 75 ml olive oil (can sub with neutral oil like canola)
1 garlic clove, minced
1 tbsp white sugar (or other)
1/4 cup coriander / cilantro leaves, finely chopped
2/3 cup / 145g mayonnaise ((Note 1))
1/3 cup / 80 g ketchup
1 1/2 tbsp capers, drained and finely chopped
1 1/2 tbsp gherkin/cornichon, finely chopped
1 1/2 tbsp eschallot or onion, finely chopped
1/4 cup dill leaves, finely chopped
1 dash Worcestershire Sauce
4 or so dashes of Tabasco
1 tbsp lemon juice (adjust to taste)

Steps:

Place ingredients in a bowl and mix to combine.
Adjust salt to taste (Note 3).
Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.

Tempura Shrimps (Prawns) With Wasabi Mayonnaise image

Provided by WaterMelon

Categories Japanese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

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
white pepper
1 kg tiger shrimp or 1 kg other large shrimp, peeled with shells intact and deveined (2 lbs)

Steps:

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