Crispy prawns with wasabi mayo & sweet chilli pepper dip
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 24
Ingredients
- 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
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.
