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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Recipe Information
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
Instructions
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.
Pat the shrimp dry with paper towels to remove any excess moisture. Lightly season with a small pinch of salt and pepper.
In a medium mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
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.
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.
Dip each shrimp into the tempura batter, ensuring it is fully coated, then gently place it into the hot oil.
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.
Remove the shrimp with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
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
Calories |
8897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 988.0 g | 1267% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
