Preparation time
30 minutes
Cooking time
5 minutes
Serves
4
A bright and zesty cool climate Sauvignon Blanc Semillon is a perfect match for this Popcorn prawns with spicy mayo and yuzu dressing recipe.
INGREDIENTS
Prawns
Vegetable oil, for deep frying
600g green prawns, peeled, tails intact
200g tempura flour, for dusting
Tempura batter
200g tempura flour
1 tsp ground ginger
½ tsp chilli powder
300ml cold sparkling water
Salad
60g mixed salad leaves
Spicy mayonnaise
2 cups Japanese mayonnaise
1 tbsp crushed garlic
1 tbsp minced chilli (sambal oelek) or crunchy chilli
1 lime, zest and juiced
Yuzu dressing
(makes approximately 200mls)
2 tbsp yuzu juice
100ml grapeseed oil
40ml soy sauce
2 garlic cloves, crushed garlic
1 tsp grated fresh ginger
Cracked black pepper
Garnish
1 tbsp chopped chives
METHOD
1. For the dressing: In a small bowl, whisk together all ingredients. Set aside. Season with pepper.
2. For the mayonnaise: In a separate bowl, combine all ingredients, set aside.
3. For the tempura batter: In a medium bowl, whisk ingredients until just combined. The batter should be the consistency of thickened cream.
4. For the prawns: Heat oil in a deep-fryer, large saucepan or wok. Lightly dust the prawns in the tempura flour, shaking off excess. Dip into tempura batter and fry in batches until golden and crisp. Drain on paper towel.
5. For the salad: Lightly dress salad leaves with a small amount of yuzu dressing and divide among serving bowls, toss the fried prawns with 1-2 tablespoons of the spicy mayo until evenly coated. Top the salad with prawns and finish with a sprinkle of chopped chives.
Tip: Yuzu is available from good Asian/Japanese grocers or substitute with lemon juice