Ingredients for Tempura Shrimps Prawns With Wasabi Mayonnaise
- Mayonnaise
- Green Onions
- 1 tablespoon lime juice
- 1/2 teaspoon wasabi paste (or more, to taste)
- Vegetable Oil
- 1/2 cup sparkling water
- 1 large egg yolk
- All Purpose Flour
- Cornstarch
- 1/4 teaspoon baking soda
- Salt to taste
- White Pepper
- Tiger Shrimp
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How to Make Tempura Shrimps Prawns With Wasabi Mayonnaise
- In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon finely chopped red onion, 1 tablespoon lime juice, and 1/2 teaspoon wasabi paste (or more, to taste). Set aside.
- Heat about 2 inches of vegetable oil in a heavy-bottomed saucepan or wok to 375°F (190°C). Use a thermometer to ensure accurate temperature.
- In a large bowl, whisk together 1/2 cup sparkling water and 1 large egg yolk until light and frothy.
- Gradually whisk in 1 cup all-purpose flour and 1/4 teaspoon baking soda. Season with salt and freshly ground black pepper to taste. The batter should be slightly lumpy.
- Gently dip 6-8 large shrimp or prawns (peeled and deveined) into the batter, ensuring they are evenly coated. Avoid overcrowding the batter.
- Carefully add the battered shrimp/prawns to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally.
- Remove the shrimp/prawns from the oil using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- Repeat steps 5-7 with the remaining shrimp/prawns, adding more oil to the pan as needed.
- Serve the tempura shrimp/prawns immediately with the wasabi mayonnaise for dipping.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
8g
Fat
13g
Carbs
12g
