2 tbsp Lingham’s Garlic Chilli Sauce (more if you like it spicy!)
5 tbsp Japanese Kewpie Mayonnaise
Garnish: Garlic chives
Mix together the mayonnaise and Lingham’s Garlic Chilli Sauce, taste and adjust chilli according to preference, I like it spicy!! Set sauce aside
In a wok start to heat up about 5cm of oil to 180°C
While the oil is heating sift the flour into a large bowl
In another bowl add the egg into the cold water and whisk vigorously, if it starts foaming a little discard the foam
Slowly pour the whisked egg into the flour and mix however do not over mix, it is ok to have the batter slightly lumpy. It is important that the batter stays cold, if you feel the temperature is dropping then you can keep the bowl on top of a larger bowl of ice
Dust the cornflour over the prawns
Then coat the prawns in the tempura batter and deep fry them in batches until crisp and golden, about 2-3 minutes
Transfer to a wire rack to drain
Once oil has drained carefully mix crispy prawns with the chilli mayonnaise
Arrange in a serving dish and garnish with garlic chives.
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