- 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
- 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.
- Blitz to combine. Gradually add the oil in a thin stream, keeping the food processor running until the mixture begins to thicken.
- 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.
- 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.
- Toss the prawns in flour to coat and dip each one into the tempura batter.
- Fry in the oil for two minutes, until puffy and golden.
- Serve immediately on fluffy bread rolls topped with baby gem leaves and sauce gribiche.
If you can’t wait, add some ice cubes to the sparkling water.