Crispy prawns with wasabi mayo & sweet chilli pepper dip

• egg↗
• potato g

  flour (see tip, below)

• raw tiger prawns↗24

  de-veined and tail removed

• groundnut oil700ml ml

  for frying

• wasabi↗

  powder

• mayonnaise↗
• caster sugar↗
• roasted red pepper↗

  from a jar, sliced

• sweet chilli sauce↗
• lime juice↗

Step-by-step instructions

1. 1

   To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.

2. 2

   In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.

3. 3

   Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.