Crispy Prawns with Wasabi Mayo and Sweet Chilli Dip
These golden, tempura-style tiger prawns offer a delightful crunch, served with two vibrant homemade dips. A wasabi mayonnaise provides a punchy kick, while a blended sweet chilli and roasted pepper sauce adds a sweet and tangy contrast. Ready in just 30 minutes, this recipe makes 24 prawns, ideal for sharing as a starter or snack with drinks. The prawns are coated in a simple potato flour batter and fried until perfectly crisp.
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
Method
- Prepare the wasabi mayonnaise by combining the wasabi powder with 1 tbsp water into a paste. Mix this into the mayonnaise along with the sugar, then cover and place in the fridge. For the other dip, blend the sliced roasted pepper, sweet chilli sauce and lime juice in a food processor until you have a smooth consistency. Set this dip aside as well.
- Whisk the egg and potato flour together in a bowl, adding 4 tbsp of very cold water to create a smooth batter. Gently stir the prepared prawns into this batter mixture until they are fully coated.
- Pour the groundnut oil into a deep saucepan and heat it. Test it is ready when a small piece of bread turns golden after about 15 secs. Prepare a tray lined with kitchen paper. Carefully lift the battered prawns from the bowl and fry them in small batches. Cook until the coating is golden and the prawns have turned pink. Transfer them to the paper-lined tray to drain, then season with a sprinkle of salt. Serve immediately while hot with the two chilled dips.
Nutrition (per serving)
Calories91 kcal
Fat6 g
Saturates1 g
Carbs5 g
Sugars2 g
Protein3 g
Sodium124 mg
Recipe details
Skill levelMore effort
CategorySnack
Cuisinechinese
