Dynamite Prawn Recipe

Prepare prawns

Pat prawns dry with paper towels; leave tails on for presentation. Make 3 shallow diagonal slits on the underside of each prawn and gently press to straighten so they fry flat and curl minimally.

Make tempura batter

In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. In a separate chilled bowl, lightly beat the egg (if using) into the ice-cold sparkling water. Pour the liquid into the dry ingredients and gently mix with a few quick strokes — batter should remain slightly lumpy and cold. Do not overmix.

Heat oil

Heat oil in a deep heavy-bottomed pot to 350°F–360°F (175°C–180°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.

Fry prawns

Lightly dust prawns with a tablespoon of flour to help batter adhere. Working in batches of 3–4, dip each prawn into batter, allowing excess to drip off, then gently lower into hot oil. Fry until golden and crisp, about 2–3 minutes depending on prawn size. Remove with a slotted spoon and drain on a wire rack over a sheet pan or paper towel-lined plate. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining prawns.

In a small bowl combine mayonnaise, sriracha, rice vinegar, sesame oil, lemon juice, minced garlic, and honey. Whisk until smooth and taste; adjust heat or sweetness with more sriracha or honey as desired. Season with salt. Chill until ready to assemble. If you prefer a thinner sauce, stir in 1–2 teaspoons of warm water to reach desired consistency.

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving some chunks for texture. Stir in lime juice, minced red onion, chopped cilantro, minced jalapeño, salt, and black pepper. Taste and adjust seasoning. Keep covered in the refrigerator until assembly to prevent browning.

Thinly shred the cabbage and place in a bowl. Thinly slice radishes and the remaining jalapeño into rounds. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant, watch carefully to avoid burning. Combine shredded cabbage and radish slices; toss lightly with a pinch of salt and a few drops of lime juice if desired to brighten. Keep mint cress whole and chill until plating.

Lightly oil the serving plate to prevent sticking. Spoon a generous smear (about 1–2 tablespoons) of guacamole onto the plate where you will arrange the prawns. Pile a small bed of shredded cabbage and radish next to or on top of the guacamole to create crunch and lift.

Place 3 fried prawns neatly on the bed or leaning over the guacamole. Drizzle or pipe the dynamite aioli over the prawns (about 1 tablespoon per prawn) in a decorative pattern. Garnish with thin jalapeño rounds, scatter toasted sesame seeds and mint cress over the prawns, and finish with additional micro cilantro if using. Serve immediately with lime wedges on the side for squeezing.

Leftovers and notes: For best texture, do not assemble until just before serving so tempura remains crisp. If preparing components in advance, keep battered/fried prawns in a single layer on a rack in a low oven and reheat briefly at 375°F (190°C) for 3–4 minutes to refresh crispness.