Main content

Beer-Battered Tempura Yabbies with Kaffir Lime Mayonnaise

» Brought to you by



  • 1 cup very cold beer

  • ½ cup rice flour

  • ½ cup plain flour

  • 1 tsp salt

  • 500ml rice bran oil

  • 10 yabbies, shelled and deveined (if preferred)


  • 2 egg yolks

  • 2-3 tbsp white wine vinegar

  • 2 kaffir lime leaves, very finely chopped

  • Pinch sea salt


  • Yabbies:

  • 1.

    In a bowl whisk beer into flour until smooth, stir in salt.

  • 2.

    In a 3-litre saucepan heat 5cm oil to 190C. Working in batches of 3 or 4 tails at a time, dredge yabby tails in batter to coat completely, let excess drip off. Fry, turning, until golden, about 2-3 minutes. Transfer tempura to kitchen or brown paper with tongs to drain, season with salt. Serve with kaffir lime mayonnaise for dipping.

  • Kaffir Lime Mayonnaise:

  • 1.

    Whisk the egg yolks in a bowl, then add 2 tbsp vinegar and whisk together well.

  • 2.

    IGradually add oil as you whisk continuously for 5 minutes, until thickened. Add a little more vinegar, kaffir lime leaves, and then gradually add remaining oil, whisking continuously.

  • 3.

    258Season with a pinch of salt and a little more vinegar if needed. Store in a sterilised jar in the fridge for up to a week.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings