Ingredients
- vegetable oil, for deep-frying
- 500 g prawn meat, chopped into 1.5 cm pieces
- 250 g tempura flour (see Note)
- 60 g mesclun (mixed) salad leaves mix
- 20 g finely chopped chives
Lemon dressing
- 75 ml freshly squeezed lemon juice (about 2 lemons)
- 100 ml grapeseed oil
- 40 ml dark soy sauce
- 7.5 g minced garlic (about 1 heaped tsp)
- 1 pinch freshly ground black pepper
Spicy mayonnaise
- 300 g good-quality whole-egg mayonnaise
- 50 g chilli garlic paste
Tempura batter
- 200 g tempura flour
- 300 ml cold water
Instructions
- To make the lemon dressing, whisk all of the ingredients together to combine. Set aside. Makes 200 ml.
- To make the mayonnaise, combine the ingredients and set aside.
- To make the tempura batter, mix the ingredients until just combined until it is the consistency of thickened cream – it’s okay if there are lumps of flour visible.
- Heat the oil in deep-fryer or wok to 180°C. Lightly dust the prawns in the tempura flour, place in a sieve and shake off the excess flour. Coat the dusted prawn pieces in the cold tempura batter, then deep-fry until they are a light popcorn colour. Because the pieces are small they will not need much time to cook. The pieces should come out with a lovely crunchy coating. Remove and drain, shaking off any excess oil.
- Divide the salad leaves among bowls and dress with only a small drizzle of the lemon dressing. Toss the prawns with 20–30 g of the spicy mayonnaise so that they are evenly coated. Place the prawns (like a little mountain!) on the top of the dressed salad bed and sprinkle with the chopped chives to garnish.
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