Tempura chilli and pepper prawns with yuzu mayonnaise

Serves 4 Starters and mains

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Method

To make the yuzu mayonnaise, place the egg yolks, garlic, mustard, vinegar and some sea salt in a bowl and whisk to combine. Slowly drip in the oils, whisking continually (a squeezy bottle is good for this). As the mixture starts to emulsify and thicken, add the oil a little bit faster. When 200ml of the oil has been used up, add 1 teaspoon of the yuzu juice and continue adding the oil in a slow, steady stream until it gets thicker and all the oil is incorporated. Add the remaining yuzu juice and check for seasoning. Set aside and chill until ready to serve.

To make the tempura prawns, remove the heads and body shells, leaving the tail shell. Devein by cutting down the back and pulling out the grey line. Dust with the extra 00 flour, so they are dry.

When ready to eat, heat the oil to 170C in a heavy-bottomed saucepan large enough to hold about 4 prawns at once.

In a bowl, combine all the dry ingredients with a pinch of sea salt. In a separate bowl, whisk the egg whites just to break them up then mix with the chilled soda water and gently add to the dry mixture to get a lumpy floury mixture.

Dip one prawn at a time into the batter (avoiding the tail if possible) and carefully lower into the hot oil (you may need to fluctuate the temperature so the batter doesn’t over-brown before the prawns are cooked through). They will take about 3 minutes to cook.

Remove from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Serve alongside the mayonnaise.