Spicy Tempura Prawns with Ponzu Mayo and Wasabi Leaves - James Martin Chef

Ingredients

• 300g raw prawns, peeled, de veined and chopped
• 2 limes, juice and zest
• 250g gluten free self-raising flour
• 200ml cider
• 1 tsp salt
• 3 egg yolks
• 1 tbsp Dijon mustard
• 200ml veg oil
• 2 tbsp ponzu
• 1 tbsp yuzu
• 1 tsp grated fresh wasabi
• Lime wedges
• Few sprigs of coriander, chopped
• Fresh wasabi leaves
• Heat the vegetable oil to 180c.
• To make the mayo put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the wasabi, ponzu and yuzu juice.
• Mix all the ingredients together for the batter and add the prawns to coat completely.
• Fry in batches until golden drain onto kitchen paper, season with salt. Roll in the mayonnaise.
• To serve, pile into a bowl, sprinkle over coriander, dot with lime wedges and garnish with wasabi leaves.