Spicy Tempura Prawns with Ponzu Mayo and Wasabi Leaves

Crispy, zesty, and packed with a fiery kick, this dish is your new weekend showstopper! Tempura prawns, citrusy ponzu mayo and a touch of fresh wasabi for a perfect balance of heat and freshness. James used wasabi from The Wasabi Company.

Ingredients

300g raw prawns, peeled, de veined and chopped
2 limes, juice and zest

For the batter

250g gluten free self-raising flour
200ml cider
1 tsp salt

For the mayonnaise

3 egg yolks
1 tbsp Dijon mustard
200ml veg oil
2 tbsp ponzu
1 tbsp yuzu
1 tsp grated fresh wasabi

To serve

Lime wedges
Few sprigs of coriander, chopped
Fresh wasabi leaves

Method

Print Recipe

Heat the vegetable oil to 180c.
To make the mayo put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the wasabi, ponzu and yuzu juice.
Mix all the ingredients together for the batter and add the prawns to coat completely.
Fry in batches until golden drain onto kitchen paper, season with salt. Roll in the mayonnaise.
To serve, pile into a bowl, sprinkle over coriander, dot with lime wedges and garnish with wasabi leaves.

Ingredients

300g raw prawns, peeled, de veined and chopped
2 limes, juice and zest

For the batter

250g gluten free self-raising flour
200ml cider
1 tsp salt

For the mayonnaise

3 egg yolks
1 tbsp Dijon mustard
200ml veg oil
2 tbsp ponzu
1 tbsp yuzu
1 tsp grated fresh wasabi

To serve

Lime wedges
Few sprigs of coriander, chopped
Fresh wasabi leaves

Method

Heat the vegetable oil to 180c.
To make the mayo put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the wasabi, ponzu and yuzu juice.
Mix all the ingredients together for the batter and add the prawns to coat completely.
Fry in batches until golden drain onto kitchen paper, season with salt. Roll in the mayonnaise.
To serve, pile into a bowl, sprinkle over coriander, dot with lime wedges and garnish with wasabi leaves.