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This incredible recipe is by Shaun Presland, Executive Chef, Saké Restaurant & Bar, Sydney.
Mix all to combine as vinaigrette
Mix all ingredients to combine
Tempura Batter :
Mix to combine until it is the consistency of thickened cream
Shell, devein and cut prawns into 1.5 cm pieces
Heat oil in deep fryer to 180C
Lightly dust the prawns in the dry tempura flour (10g / serve) and shake off excess flour through a sieve.
Coat dusted prawn pieces in cold tempura batter and fry at 180C until they are a light popcorn colour.
Because the pieces are small they will not need much time to cook. The pieces should come out with a lovely crunchy coating. Drain in fry basket and shake off any excess oil.
Place 15g of salad mix in the bottom of a bowl and dress with the lemon dressing (only a small drizzle).
Take prawns from fryer and toss in a large bowl with 20 – 30g of spicy mayonnaise so that they are evenly coated.
Place prawns (like a little mountain!) on the top of the dressed salad bed and sprinkle with chopped chives to garnish.
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