Ingredients
| TEMPURA PRAWNS | |
| 400g medium raw prawns, peeled, deveined, chilled | |
| sunflower oil for frying (we used The Good Oil) | |
| 2 cups ice | |
| 1 egg, chilled | |
| ¾ cup dry sparkling wine, chilled | |
| ¾ cup standard flour, plus extra for dredging, chilled | |
| ¼ cup cornstarch, chilled | |
| a pinch of salt | |
| SPARKLING SOY SAUCE | |
| ¼ cup soy sauce | |
| ¼ cup dry sparkling wine | |
| 1 tablespoon rice vinegar | |
| 1 teaspoon grated fresh ginger | |
| 1 clove garlic, minced | |
| 1 tablespoon finely chopped spring onion | |
| a pinch chilli flakes | |
| SPARKLING WASABI MAYO | |
| ½ cup Kewpie mayonnaise | |
| 2 teaspoons wasabi paste | |
| 1 tablespoon dry sparkling wine | |
| squeeze of lemon juice |
Classic tempura prawns with a crisp sparkling twist! Pair them with dipping sauces that will elevate your every bite.
Instructions
| 1. | TEMPURA PRAWNS |
| 2. | Pat the prawns with kitchen towels and season lightly with salt and pepper. Keep chilled. |
| 3. | Heat about 5cm oil – enough to submerge the prawns – to 180°C in a small to medium saucepan or wok. |
| 4. | Place the ice in a large bowl and rest a smaller mixing bowl on the ice. Put the egg and sparkling wine in the mixing bowl and beat lightly. |
| 5. | Sift the flour, cornstarch and salt into a separate bowl. |
| 6. | Slowly add a quarter of the dry mix to the liquid and stir gently – lumps are ok. The batter should be cold and runny. |
| 7. | Dredge the prawns into the flour then dip in the batter and let the excess drip off. |
| 8. | Fry the battered prawns in batches until golden brown and crisp, about 2 minutes. Drain on a wire rack. |
| 9. | Serve the prawn tempura hot with some lemon wedges and dipping sauces. |
| 10. | SPARKLING SOY SAUCE |
| 11. | Mix all the ingredients in a bowl. Chill until serving. |
| 12. | SPARKLING WASABI MAYO |
| 13. | Mix all the ingredients in a bowl. Chill until serving. |