SHRIMP TEMPURA IN CREAMY SPICY SAUCE (JAPANESE)(TRIED AND TESTED)

FOODIE BY NATURE PRINTABLE RECIPE (http://www.addictedfoodie.blogspot.com/)

SHRIMP TEMPURA IN CREAMY SPICY SAUCE(10 PRAWNS)

INGREDIENTS FOR BATTER

1) 200 ML CHILLED WATER
2)1 EGG YOLK
3)1/4 TSP SALT
4)160 GRAMS FLOUR

METHOD FOR BATTER
1)BEAT YOLK INTO ICED WATER
2)ADD FLOUR AND SALT.MIX.THE BATTER WILL BE SLIGHTLY LUMPY

INGREDIENTS FOR CREAMY SPICY SAUCE

1) 6 TABLESPOON MAYONNAISE
2)FEW DROPS LEMON JUICE
3)1/2 TSP CHILLI GARLIC SAUCE(FUN FOODS)

METHOD FOR CREAMY SPICY SAUCE
1)MIX MAYO WITH CHILLI GARLIC SAUCE AND LEMON JUICE.

METHOD FOR PRAWNS

1)DESHELL AND DEVEIN PRAWNS.CUT INTO SMALL PIECES
2)HEAT OIL IN WOK(TO DEEP FRY).LET OIL GET VERY HOT.
3)DIP CHOPPED PRAWN IN BATTER AND DEEP FRY.TAKE A SLOTTED SPOON AND LAY ON A PAPER TO BLOT OIL
4)TOSS IN CREAMY SPICY SAUCE AND GARNISH WITH FINELY CHOPPED GREEN CHIVES OR SPRING ONION( I DIDNT DO THIS AS MY SON DOES NOT LIKE ANYTHING GREEN ON HIS FOOD) BUT IT LOOKS REALLY NICE.
5)SERVE