Crispy Prawns with Wasabi Mayo & Sweet Chilli Pepper Dip

Ingredients

Contains: egg, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 egg
• 100g potato flour (see tip, below)
• 24 raw tiger prawns, de-veined and tail removed
• 700ml groundnut oil, for frying
• 2 tsp wasabi powder
• 6 tbsp mayonnaise
• 2 pinches caster sugar
• 1 roasted red pepper from a jar, sliced
• 5 tbsp sweet chilli sauce
• 1 tsp lime juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the prawns dry. Working with a few at a time, dust each prawn in potato flour, dip it in the beaten egg, then coat it again in potato flour, shaking off the excess.

2. Set the prawns on a plate or tray and chill them while you make the sauces.

3. Mix the wasabi powder with a few drops of water to make a smooth paste. Stir it into the mayonnaise with the lime juice.

4. Finely chop the roasted red pepper from the jar and stir it into the sweet chilli sauce with the caster sugar to make the dip.

5. Heat the groundnut oil in a deep, heavy pan to 350°F (177°C), checking with a thermometer.

6. Fry the prawns in batches for 1 to 2 minutes, turning once, until golden and crisp and the flesh is opaque in the centre, at least 145°F (63°C).

7. Lift the prawns out with a slotted spoon and drain them on paper towels for a minute.

8. Serve the hot prawns straight away with the wasabi mayonnaise and the sweet chilli pepper dip.