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Ingredients
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EBI MAYO
Method
EBI MAYO
- 1
Prepare the Prawns
Peel and devein the jumbo prawns, leaving the tails on for presentation. Rinse them under cold water and pat dry with paper towels.
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and has a slightly thick consistency.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 4
Fry the Prawns
Dredge each prawn in the batter, allowing excess to drip off. Carefully place the battered prawns into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Make the Spicy Mayo
In a small bowl, combine mayonnaise, Sriracha sauce, lemon juice, garlic powder, and chili flakes. Mix well until smooth and adjust seasoning to taste.
- 6
Serve
Arrange the crispy prawns on a serving platter and drizzle or serve with the spicy mayo on the side for dipping.