Tempura Shrimps (Prawns) With Wasabi Mayonnaise
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 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)
directions
- 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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Reviews
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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