Spicy Tempura Prawn Cocktail

A slick, spicy, modern twist on a retro classic.

10 minutes prep

5 minutes cook

Serves 4

Nell Carter

Ingredients

Tempura prawns:

20king prawns with tails

70gplain flour

70gcornflour

1/2 tspwhite pepper

200mlice cold sparkling water

Spicy prawn cocktail sauce:

4 tbsp mayo (we used Kewpie)

1–2 tspsriracha (more if you want heat)

1 tsplime juice

1 tsptomato ketchup

1/4 tspfish sauce

1/2 tspgrated ginger

1/2 tspgrated garlic

1/2 tspsesame oil

pinchwhite pepper

To garnish:

1/2avocado, diced

black sesame seeds

chilli crisp (optional)

Crisp tempura prawns dipped into a spicy lime–sriracha sauce, served with diced avocado. Minimal process, maximum flavour — an elevated festive twist on the classic prawn cocktail.

Method

In a bowl, mix together ingredients for the spicy prawn cocktail, then place in the fridge to chill while you prepare your prawns.

Mix plain flour, cornflour, and white pepper in a medium bowl, then add your ice-cold sparkling water and gently stir to make a thin, slightly lumpy tempura batter. If the water is too flat, you won't get that classic bubbly tempura batter.

Heat oil to 180°C. Lightly dust raw, peeled king prawns (tails on) with flour, dip into the tempura batter, and fry in batches for 2–3 minutes until crisp and pale golden. Season with salt immediately.

Remove the chilled sauce bowl from the fridge and scatter over your diced avocado, sesame seeds and chilli crisp oil (if using).

Hook the fried prawns over the rim of the bowl so they hang neatly around the edge, then enjoy immediately - with an extra squeeze of lime.