Name: Crispy prawns with wasabi mayo & sweet chilli pepper dip
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Makes 24
Cuisine: Chinese
Ingredients: 1 egg; 100g potato flour (see tip, below); 24 raw tiger prawns de-veined and tail removed; 700ml groundnut oil for frying; 2 tsp wasabi powder; 6 tbsp mayonnaise; 2 pinches caster sugar; 1 roasted red pepper from a jar, sliced; 5 tbsp sweet chilli sauce; 1 tsp lime juice

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Crispy prawns with wasabi mayo & sweet chilli pepper dip

Crispy prawns with wasabi mayo & sweet chilli pepper dip

Ching-He Huang

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Makes 24

More effort

Prep: 25 mins

Cook: 5 mins

A star rating of 3.4 out of 5.3 ratingsRate

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These tempura-style prawns with punchy dips make a great nibble to serve with drinks

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Ingredients

Nutrition

Units:

MetricUS

1 egg
100g potato

flour (see tip, below)
24 raw tiger prawns

de-veined and tail removed
700ml groundnut oil

for frying

For the wasabi mayo

2 tsp wasabi

powder
6 tbsp mayonnaise
2 pinches caster sugar

For the sweet chilli pepper dip

1 roasted red pepper

from a jar, sliced
5 tbsp sweet chilli sauce
1 tsp lime juice

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Nutrition: per serving

kcal91
fat6g
saturates1g
carbs5g
sugars2g
fibre0g
protein3g
salt0.31g

low

Method

step 1

To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
step 2

In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
step 3

Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

RECIPE TIPS

TIP

If you can’t get potato flour, use half plain flour and half cornflour. I like potato flour because it has a high starch content, making the batter extra crunchy. It won’t stay crisp for long though – so get ahead with everything else and fry these at the last minute.

Recipe from Good Food magazine, February 2009

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A star rating of 3.4 out of 5.3 ratings

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