FRIED TIGER PRAWNS

FRIED  TIGER  PRAWNS:
INGREDIENTS:       (serves 5-6)

1  kg tiger prawns, shelled and deveined
3  eggs
100  g flour
100  ml  non-alcoholic beer
Balsamic vinegar, a few drops
1  tsp  wasabi (also known as Japanese horse radish)
300  ml mayonnaise
5  g red chillies, sliced
3  g coriander

METHOD:

• In a large bowl, mix together eggs, flour and non-alcoholic beer. Mix well to ensure there are no lumps.
• Set the mixture aside to set. Meanwhile, prepare the dip by mixing mayonnaise with wasabi and balsamic vinegar.
• Set aside for serving. Dip the prawns in flour. Then holding them by the tails, dip them into the batter.
• Heat oil in a saucepan and deep-fry prawns until they are golden brown for 4 minutes.
• Blot excess oil on paper towels. Transfer to a serving dish, garnish with coriander leaves and chillies. Serve with the dip on the side.