Tempura Shrimps (Prawns) With Wasabi Mayonnaise

• 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)

1. Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
2. Heat oil in a heavy saucepan/wok (about 2" deep) to 375u0b0F or 190u0b0C over high heat.
3. Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
4. Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
5. Dip 6 prawns, 1 at a time, into batter to evenly coat.
6. Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
7. Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
8. Serve with wasabi mayonnaise.

mayonnaise, green onions, lime juice, wasabi paste, vegetable oil, chilled soda water, egg yolk, allpurpose flour, cornstarch, baking soda, salt, white pepper, shrimp

Taken from www.food.com/recipe/tempura-shrimps-prawns-with-wasabi-mayonnaise-108797 (may not work)