TEMPURA SHRIMPS (PRAWNS) WITH WASABI MAYONNAISE
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.
Provided by WaterMelon
Categories Japanese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
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