Spicy Prawn Tempura (Nobu Popcorn Prawns)

Preparation: 15 mins | Cooking: 10 mins | Serves: 4 as starter or snack.

Skill Level: Moderate

Ingredients

Sauce - the proper way

• 1 egg yolk
• 1/2 teaspoon sea salt
• 1 teaspoon rice vinegar
• 1/3 cup good quality vegetable oil
• 2 teaspoons chili garlic sauce

Sauce - (alternative option)

• 2 tbsp quality mayonnaise
• 1 tbsp chilli garlic sauce (or 1 tsp sriracha sauce)
• and simply mix together

Tempura batter

• 1 egg yolk
• ¾ cup water
• 1¼ cup flour (tip: add a little baking soda ~½ tsp)

Prawn tempura:

• 750g raw tiger prawns - peeled, deveined and cut into ~ 1.5cm pieces
• vegetable oil for deep frying
• 4 chives, parsley or spring onions, chopped for garnish
• 1 lemon, juiced

Method

Prepare your sauce prior to cooking your prawns and set aside.

Sauce - the proper way

• Make the sauce by whisking the egg yolk, salt and vinegar, and gradually whisk in the oil.  Always start with gradual addition of oil until the emulsion is well formed, then added more oil slowly, whisking all the while.  Once the mixture is thick, add the garlic chili sauce and season if necessary.

Tempura batter

• Lightly whisk together all ingredients to make the batter.

Prawn Tempura

• In a heavy deep pot about about 5" of oil, and with the aid of a thermometer, heat to 180℃.  
• Working in batches, dredge the prawns in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes.
• Scoop out the prawns with a slotted or meshed spoon and place on some paper towel and repeat until all the prawns are cooked.
• Place the cooked prawns into a large bowl with the sauce, and toss to coat.
• Splash with a little lemon juice, sprinkle with spring onion or chives, and serve.