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In a bowl whisk beer into flour until smooth, stir in salt.
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:
Whisk the egg yolks in a bowl, then add 2 tbsp vinegar and whisk together well.
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.
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.
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