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Ingredients
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Tempura Prawns
Sriracha-Avocado Sauce
Assembly & Garnish
Method
Tempura Prawns
- 1
Prepare prawns
Rinse prawns and pat dry with paper towels. Make 3 shallow diagonal slits on the underside (belly) without cutting through to help them stay straight when fried. Lightly season with 1/4 tsp salt.
- 2
Heat oil
Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches (enough to submerge prawns). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.
- 3
Make tempura batter
In a bowl, whisk together the egg and cold sparkling water briefly. Add the ice cubes to keep the mixture very cold. In a separate bowl, combine 1 cup flour, 1/4 cup cornstarch, and 1/4 tsp salt. Lightly fold the dry mix into the egg mixture with a few quick strokes; do not overmix — some lumps are fine. Batter should be thin, slightly lumpy and cold.
- 4
Fry prawns
Working in batches (do not overcrowd), hold each prawn by the tail and dip into the batter to coat evenly. Gently lower into the hot oil. Fry 2–3 prawns at a time for about 2–3 minutes, turning once, until batter is crisp and pale golden. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining prawns.
Sriracha-Avocado Sauce
- 5
Prepare avocado and blend: Cut the ripe avocado in half, remove pit, and scoop flesh into a small blender or bowl. Add 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs lime juice, 1/2 tsp honey (if using), 1/4 tsp salt, and 1 tsp water. Puree or mash until smooth and creamy. Taste and adjust seasoning — add more sriracha for heat, more lime for brightness, or a little more water to reach desired consistency.
- 6
Chill: Transfer sauce to a small bowl and refrigerate for 5–10 minutes if time allows to let flavors meld.
Assembly & Garnish
- 7
Plate: Spread a spoonful (or a swoosh) of sriracha-avocado sauce on each serving plate or arrange sauce in the center as a dipping pool.
- 8
Arrange prawns: Place 3 tempura prawns per serving on top of the sauce or beside it. If serving as a shared appetizer, fan prawns around the sauce for dipping.
- 9
Garnish: Top with sliced avocado pieces, sprinkle thinly sliced scallions and toasted sesame seeds, and add a small handful of microgreens or cilantro if using. Serve with lime wedges on the side for squeezing over the prawns.
- 10
Serve immediately: Tempura is best enjoyed hot and crispy. Provide extra sauce on the side if desired.