Lion Prawn King Recipe

Pat prawns dry with paper towels. Make three shallow diagonal slits in the underside of each prawn to keep them straight when cooking.

Heat vegetable oil in a deep pot or fryer to 180°C (350°F). If you don't have a thermometer, test with a small bit of batter — it should sizzle and rise immediately.

In a medium bowl combine flour, cornstarch, baking powder and salt. Whisk briefly to combine.

In a separate bowl mix the beaten egg with ice-cold sparkling water. Add the wet mixture to the dry ingredients and stir very lightly; batter should be lumpy and cold. Do not overmix — small lumps are fine.

Dust prawns lightly with a spoonful of flour (from the dry mix) to help batter adhere. Dip each prawn into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry in batches (do not overcrowd) for 2–3 minutes until batter is pale golden and crisp and prawns are opaque. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (100°C / 210°F) if needed.

Place finely diced sushi-grade tuna in a bowl. Add Japanese mayonnaise, sriracha, sesame oil, soy sauce and lime juice. Mix gently until combined but not mushy.

Fold in thinly sliced green onion and toasted sesame seeds. Taste and adjust heat or salt (add more sriracha or soy if desired). Keep chilled until assembly.

Using a mandoline or very sharp knife, julienne the peeled potato into very thin matchsticks.

Place the cut potato in cold water and soak for at least 10 minutes (up to 30 minutes) to remove excess starch. Drain and pat completely dry with a clean towel.

Toss the dried potato sticks with 1 tablespoon cornstarch to help extra crisping and to prevent clumping.

Heat vegetable oil in a small heavy-bottomed pot to 170–175°C (340–350°F). Fry the potato sticks in small batches until light golden and crisp, about 2–3 minutes per batch. Remove with a spider or slotted spoon and drain on paper towels. Immediately season with fine sea salt. Keep warm and crisp by spreading in a single layer on a baking sheet in a low oven if necessary.

Halve and pit the avocado. Slice thinly or mash lightly with a fork and season with a few drops of lime juice and a pinch of salt.

If using soft taco shells or small bao/pancakes, warm them briefly in a pan or oven. Place a small bed of leaf lettuce or microgreens on each base.

Place one tempura king prawn on each base (or serve three prawns per larger plate). Spoon a generous dollop of spicy tuna alongside or on top of the prawn, depending on presentation desired.

Fan or place avocado slices adjacent to the prawn and tuna. Top with a small handful of crispy potato shoestrings to add texture.

Drizzle unagi sauce and extra spicy mayo lightly over the assembled item. Garnish with thinly sliced red chili and pickled ginger if using. Serve immediately with lime wedges.