Tempura Prawn Bap

Ingredients

• 8-10 Dublin Bay prawns, shelled
• 30g flour, to coat
• 2 floury bread rolls
• 1 baby gem, leaves separated

For the tempura batter:

• 85g plain flour, sifted
• 10g cornflour
• Large pinch fine sea salt
• 200ml sparkling water, ice cold

For the gribiche sauce:

• 2 hard-boiled eggs
• 5ml Dijon mustard
• 5ml white wine vinegar
• Sea salt
• Freshly ground black pepper
• 250ml cold-pressed rapeseed oil
• 5g capers
• 5g chopped chervil
• 1 gherkin, finely diced
• ¼ red onion, finely diced

Directions

1. First make the sauce. Place the peeled eggs, mustard, and vinegar into the bowl of a food processor. Add a pinch of salt and pepper.
2. Blitz to combine. Gradually add the oil in a thin stream, keeping the food processor running until the mixture begins to thicken.
3. When all the oil has been incorporated, add the capers, chervil, gherkin and red onion and adjust seasoning to taste. Set aside in the fridge for later.
4. Heat a deep fryer to 190°C. Combine the flour, cornflour and salt in a bowl. Whisk in the sparkling water at the last minute. Keep very cold.
5. Toss the prawns in flour to coat and dip each one into the tempura batter.
6. Fry in the oil for two minutes, until puffy and golden.
7. Serve immediately on fluffy bread rolls topped with baby gem leaves and sauce gribiche.

Tips

If you can’t wait, add some ice cubes to the sparkling water.