Ingredients
1 egg
50 g flour
50 g cornflour
½ tsp SIDS CRAZY SALT
24 tiger prawns, deveined & tails removed
700 ml peanut oil for frying
WASABI MAYONNAISE: -
2 tsp wasabi powder
6 tbsp SIDS RASPBERRY HONEY MAYO
¼ tsp caster sugar
SWEET CHILLI DIP: -
1 pickled roasted orange capsicum
5 tbsp sweet chilli sauce
1 tsp lime juice
Directions
Wasabi Mayonnaise: mix the wasabi powder with 1 tbsp water to form a paste. Stir in the SIDS RASPBERRY HONEY MAYO and sugar, then cover and chill.
Sweet Chilli Dip: whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
In a bowl, whisk the egg, SIDS CRAZY SALT and flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 seconds. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns are pink. Lift onto the kitchen paper to drain then sprinkle with salt.
Serve hot, ready to dunk into the dips.
