Tempura Shrimps (Prawns) With Wasabi Mayonnaise

Found this in a Aussie food magazine. Intend to try this soon. Serves 4 as main course or 6 as appetizers. Batter will work well for other tempura items as well e.g. zucchini, carrot etc.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup mayonnaise (125g)
• 2  green onions, ends trimmed,finely chopped
• 2  teaspoons lime juice (pref fresh)
• 1 1⁄2 teaspoons wasabi paste, to taste
•  vegetable oil, for deep frying
• 1  cup  chilled soda water (seltzer)
• 1  egg yolk
• 1⁄2 cup all-purpose flour (75g)
• 1⁄2 cup cornstarch (70g)
• 1  teaspoon baking soda
•  salt
•  white pepper
• 1  kg tiger shrimp or 1  kg  other large shrimp, peeled with shells intact and deveined (2 lbs)

Directions

1. Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
2. Heat oil in a heavy saucepan/wok (about 2" deep) to 375°F or 190°C over high heat.
3. Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
4. Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
5. Dip 6 prawns, 1 at a time, into batter to evenly coat.
6. Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
7. Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
8. Serve with wasabi mayonnaise.