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Prawn Tempura with Ponzu Dip

Prawn Tempura with Ponzu Dip

Prep time: 25 minServes: 4

Pairs with

Tempura's crispy lightness and the ponzu's acidity want bubbles — Champagne or Crémant cut through perfectly.

Ingredients

  • 16 large raw prawns, peeled (tail on)
  • 100 g plain flour
  • 50 g cornflour
  • 1 egg yolk
  • 200 ml ice-cold sparkling water
  • Deep-frying oil
  • Salt
  • Ponzu dip:
  • 4 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • Grated daikon, grated ginger

Method

  1. 1Mix the ponzu dip.
  2. 2Combine flour and cornflour. Whisk in egg yolk and ice-cold water. Lumpy is fine — don't overwork.
  3. 3Heat oil to 180 °C. Dip the prawns in batter. Fry for 2–3 minutes until pale golden and crisp.
  4. 4Serve immediately with the ponzu dip.