Tempura Prawns In Spicy Mayo

Recipe by Neelam Seolekar

Ingredients
For the spicy mayo
• 1/2 cup mayonnaise
• 1/2 tsp soy sauce • 1/2 tsp sesame oil
• 1/2 tsp rice vinegar • 5 tbsp sweet chilli sauce
Mix all the above ingredients vigorously in a bowl, cover with lid and keep refrigerated for an hour.
For the prawns
• 1/2 tbsp sesame seeds
• 1 tsp sriracha • 10 medium-size shrimps (thaw if frozen) • peanut oil, for deep frying  
• tempura flour
• cold water, to mix the batter

Method
To prepare shrimp, remove shells. Make a shallow slit down the back to devein the shrimp. Turn the shrimp over and make a few tiny slits across the belly. Bend the shrimp so that it is as straight and long as possible, you can insert a toothpick or a satay stick to keep these straight as well.
Heat vegetable or peanut oil to a hot temperature. Check with a drop of batter or with a chopstick dipped in. The oil is ready when there are small bubbles around the chopstick, lower temperatures to about medium heat.
Roll the prawn in tempura flour first. Then dip in the batter, shake off excess batter.
Deep-fry the shrimp in medium hot oil till golden brown, about 2 minutes. Drain the excess oil in a wire mesh or place onto clean paper towels.
Repeat these steps with each individual shrimp.
Remember, the flour is the first coat, then the tempura mixture.
Toss the shrimp while still hot/warm in a large metal bowl and drizzle the mayo over slowly while shaking the bowl and coating it evenly.

To serve
Transfer to a long white plate or shallow white bowl and serve immediately, sprinkled with scallions and sesame seeds, with sriracha and chopsticks on the side. Enjoy!