Crispy prawns with wasabi mayo & sweet chilli pepper dip
These tempura-style prawns with punchy dips make a great nibble to serve with drinks
- More effort
Nutrition per serving
- 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
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.
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.
In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
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.