Tempura Shrimps (Prawns) With Wasabi Mayonnaise - cooking recipe

Ingredients

1/2 cup mayonnaise (125g)
2 green onions, ends trimmed,finely chopped
2 teaspoons lime juice (pref fresh)
1 1/2 teaspoons wasabi paste, to taste
vegetable oil, for deep frying
1 cup chilled soda water (seltzer)
1 egg yolk
1/2 cup all-purpose flour (75g)
1/2 cup cornstarch (70g)
1 teaspoon baking soda
salt
white pepper
1 kg tiger shrimp or 1 kg other large shrimp, peeled with shells intact and deveined (2 lbs)

Preparation

Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
Heat oil in a heavy saucepan/wok (about 2\" deep) to 375\u00b0F or 190\u00b0C over high heat.
Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
Dip 6 prawns, 1 at a time, into batter to evenly coat.
Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
Serve with wasabi mayonnaise.