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recipes
Tempura King Prawns with Lemon Mayonnaise -
For the Prawns
•
24 Large raw king prawns, heads and shells removed.
•
50g of corn-flour
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200g of plain flour
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1 large egg yolk
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350ml of iced sparkling water (iced still water can also be used)
•
Vegetable Oil, enough for deep frying
Lemon Mayonnaise
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1 egg yolk
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250ml, approximately of groundnut oil or light olive oil
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½ teaspoon of salt
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½ lemon, juiced
1. Prepare the mayonnaise first. The best oil to use is groundnut oil as it is flavourless,
however a light olive oil will work just as well. The egg yolk enables the lemon juice
to remain mixed with the oil.
2. In a small mixing bowl add the egg yolk and beat together using your hand mixer on
a low speed setting.
3. Slowly begin to pour in the oil, gradually beating until it is mixed in. As you add the oil,
continue mixing and the mixture will start to thicken.
4. Once it has reached a thick, creamy consistency, stir in the salt and the lemon juice.
5. This can then be stored in the fridge whilst you make the rest of the dish.
6. For the tempura batter, add the corn-flour, plain four, egg yolk and water in a bowl
and using your hand mixer on a medium speed, mix together to form a batter.
You may wish to add a little more or less water to get the batter to the desired
consistency—when correct it should coat your finger.
7. Heat the oil until it is hot in a large pan. Coat each prawn with the batter and place
them carefully into the hot oil using a slotted spoon.
8. Fry for approximately 3-4 minutes until they are golden and then remove and drain.
You may need to do the prawns in batches so that they do not stick together.
9. Serve sprinkled with salt and the lemon mayonnaise.
Variations
Aioli: Replace the lemon juice with 2 cloves of crushed garlic
Dill and Lemon: This is perfect for fish. Use the above recipe for lemon mayonnaise
adding 3 sprigs of chopped dill.
14
Serves 4
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