Tempura Shrimps Prawns with Wasabi Mayonnaise
Crispy, golden, and irresistibly light, these Tempura Shrimps Prawns with Wasabi Mayonnaise are the perfect blend of Japanese-inspired indulgence and zesty dipping sauce perfection. The tempura batter, made with ice-cold sparkling water and a touch of cornstarch, creates an airy texture that complements the plump, juicy shrimp. Each bite is elevated by a side of creamy wasabi mayonnaise, bringing a bold kick of heat balanced by a dash of lemon juice for tangy freshness. This quick and easy recipe, ready in just 30 minutes, is ideal for dinner parties, appetizers, or a restaurant-quality treat at home. Serve these crunchy shrimp piping hot alongside a chilled wasabi dip for a delectable pairing that will wow your guests!
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Ingredients
- 12 pieces Large shrimp (peeled and deveined, tails on)
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 180 milliliters Ice-cold sparkling water
- 1 piece Egg yolk
- 1 liter Vegetable oil (for frying)
- 100 grams Mayonnaise
- 1.5 teaspoons Wasabi paste
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Directions
Step 1
In a small bowl, mix the mayonnaise, wasabi paste, lemon juice, and a pinch of salt and pepper until well combined. Cover and refrigerate until ready to serve.
Step 2
Pat the shrimp dry with paper towels to remove any excess moisture. Lightly season with a small pinch of salt and pepper.
Step 3
In a medium mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
Step 4
Whisk the egg yolk into the ice-cold sparkling water, then gradually pour the liquid mixture into the dry ingredients while stirring gently. Be careful not to overmix; the batter should remain slightly lumpy for a light texture.
Step 5
Heat vegetable oil in a deep pot or a deep fryer to 175°C (350°F). Use a thermometer to monitor the temperature for consistent frying results.
Step 6
Dip each shrimp into the tempura batter, ensuring it is fully coated, then gently place it into the hot oil.
Step 7
Fry the shrimp in small batches for 2-3 minutes or until golden and crispy. Avoid overcrowding the pot, as this will lower the oil temperature and lead to soggy tempura.
Step 8
Remove the shrimp with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
Step 9
Serve the tempura shrimp immediately with the chilled wasabi mayonnaise on the side for dipping. Garnish with lemon wedges or fresh herbs if desired.
Nutrition Facts
| Serving size | (1450.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8897.4 |
| Total Fat 988.0g | 0% |
| Saturated Fat 138.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 634.1mg | 0% |
| Sodium 2480.7mg | 0% |
| Total Carbohydrate 54.9g | 0% |
| Dietary Fiber 0.8g | 0% |
| Total Sugars 2.0g | |
| Protein 46.2g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 96.6mg | 0% |
| Iron 1.3mg | 0% |
| Potassium 515.6mg | 0% |
Source of Calories