Tempura Prawn Skewers and Wasabi Sauce

By vegar

Ingredients

• 500 g Green Australian King Prawns, peeled
• 1/2 cup aioli
• 2 tsp wasabi
• 1/2 cup self-raising flour
• 1/4 cup cornflour
• 1 tsp salt
• 3/4 cup chilled soda water
• 1 egg, whisked
• 4 ice cubes
• vegetable oil, for deep frying
• 2 tbs finely chopped chives

Preparation

Step 1

Thread each prawn onto a bamboo skewer. Place onto a plate. Combine aioli and wasabi in a bowl. Set aside.

Sift flour, cornflour and salt together in a bowl. Whisk the soda water and egg together in a jug. Stir into flour mixture. Add ice to keep cold. Pour oil into a saucepan until about6cm deep. Place over a medium-high heat.

When oil is hot, place 6 prawn skewers into batter and stand in oil. Cook for 1-2 minutes or until batter is light golden, crisp and prawns are cooked through. Transfer to a wire rack. Repeat with remaining prawns. Spoon a little wasabi sauce onto each and sprinkle over chives. Serve.