Chansan Recipe

Prepare prawns

Rinse and pat dry the prawns. Make 2 small shallow slits along the underside and gently straighten each prawn, removing the intestinal vein if present. Lightly season with 1/4 tsp salt and 1/8 tsp black pepper. Keep refrigerated until ready to batter.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/4 tsp salt. In a separate chilled bowl, combine 1 cup ice-cold soda water and the lightly beaten egg. Quickly fold the dry ingredients into the cold liquid just until combined — lumps are fine. Do not overmix; keep batter cold (place bowl over ice if warm).

Heat oil

Pour vegetable oil into a heavy-bottomed pot to a depth of 2–3 inches (about 1.5 cups) and heat to 350–360°F (175–180°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Fry prawns

Working in small batches, dust each prawn lightly with flour, then dip into the cold tempura batter to coat evenly. Gently lower into hot oil and fry until pale golden and crisp, 2–3 minutes depending on size. Avoid crowding. Transfer to a wire rack or paper towel-lined tray to drain and keep warm. Maintain oil temperature between batches.

Make a small extra cup of batter (about 1/4 cup as listed). Heat 1/2 cup oil in a small skillet or use the same frying oil at 350°F (175°C). Drop small spoonfuls of batter into the oil and fry until puffed and lightly golden — they will crisp quickly (about 30–60 seconds). Remove with a slotted spoon and drain on paper towel. These are your tempura flakes (tenkasu). Reserve.

Combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar and 1 tbsp sake (if using) in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer until slightly thickened, about 5–7 minutes. If you want a glossier, thicker sauce, mix 1/2 tsp cornstarch with 1/2 tsp water to make a slurry and whisk into the sauce, then simmer 30–60 seconds more. Remove from heat and cool slightly.

Whisk together 1/2 cup Japanese mayonnaise, 1 tbsp Sriracha, 1/2 tbsp lemon juice and 1/4 tsp sesame oil in a small bowl until smooth. Taste and adjust heat or acidity to preference. Transfer to a squeeze bottle or piping bag for controlled drizzle.

Cut the avocado in half, remove the pit, and peel. Slice or dice as desired for plating. Toss lightly with 1 tbsp lime juice and 1/4 tsp fine sea salt to prevent browning and season. Arrange microgreens or thinly sliced scallion for garnish.

Place 3 prawns per plate (for 4 servings) over a small bed of dressed avocado. Drizzle the unagi sauce over the prawns and a little onto the plate for flavor. Pipe or drizzle the chili mayonnaise in a decorative pattern over or beside the prawns. Sprinkle the tempura flakes generously over the prawns and avocado so they add crunch. Finish with a light scatter of toasted sesame seeds and a pinch of shichimi togarashi if using. Serve immediately while tempura is hot and crispy. Offer extra unagi sauce on the side if desired.