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Ingredients
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Tempura prawns
Sriracha mayo & finishing
Optional dipping sauce
Method
Tempura prawns
- 1
Prepare prawns
If not already done, devein and peel prawns leaving the tail intact. Make 3 shallow diagonal slits along the underside of each prawn and gently straighten them to keep them straight when frying. Pat dry with paper towel and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Dredge
Place 1/4 cup all-purpose flour and 1/4 cup cornstarch in a shallow bowl or plate. Lightly coat each prawn in this dry mix and shake off excess; this helps the batter stick.
- 3
Make tempura batter
In a chilled bowl combine 1/4 cup rice flour (or extra cornstarch) and the remaining 1/4 cup cornstarch. In a separate small bowl beat 1 large egg, then mix the beaten egg into 1/2 cup ice-cold sparkling water. Very gently fold the wet mixture into the dry ingredients with a few quick stirs — the batter should be slightly lumpy and cold; do not overmix.
- 4
Heat oil
Heat about 1 cup vegetable oil in a deep skillet or saucepan to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter; it should sizzle and rise immediately.
- 5
Fry prawns
Working in batches (do not crowd), dip each dredged prawn into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes, turning as needed, until pale golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (100–120°C / 210–250°F) if needed.
Sriracha mayo & finishing
- 6
Make sriracha mayo
In a small bowl combine 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs lime juice, 1/2 tsp soy sauce and 1/4 tsp sesame oil. Whisk until smooth and taste; adjust heat or acidity by adding more sriracha or lime if desired.
- 7
Prepare avocado and garnishes
Halve and pit 1 ripe avocado. Slice thinly or fan into slices. Lightly toss the slices with a few drops of lime juice if you like to prevent browning. Thinly slice 1 green onion. Toast 1 tsp sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant.
- 8
Assemble DRAGON
On a serving plate arrange the tempura prawns in a row or gentle arc. Spoon or pipe the sriracha mayo in a thin ribbon alongside or over the prawns depending on presentation. Tuck avocado slices along the prawns so the mayo and avocado alternate visually. Sprinkle with toasted sesame seeds, sliced green onion and optional microgreens and nori strips for crunch and color.
- 9
Optional dipping sauce
If using, mix 1/4 cup sweet chili sauce with 1 tsp rice vinegar and serve in a small bowl alongside the prawns.
- 10
Serve
Serve immediately while the prawns are hot and crispy. Suggestion: provide extra sriracha mayo on the side for dipping and a wedge of lime.