Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serving Size: 6
Crispy, zesty, and packed with a fiery kick, this dish is your new weekend showstopper! Tempura prawns, citrusy ponzu mayo and a touch of fresh wasabi for a perfect balance of heat and freshness. James used wasabi from The Wasabi Company.
Ingredients
- 300g raw prawns, peeled, de veined and chopped
- 2 limes, juice and zest
For the batter:
- 250g gluten free self-raising flour
- 200ml cider
- 1 tsp salt
For the mayonnaise:
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml veg oil
- 2 tbsp ponzu
- 1 tbsp yuzu juice
- 1 tsp grated fresh wasabi
To serve:
- Lime wedges
- Few sprigs of coriander, chopped
- Fresh wasabi leaves
Method
- Heat the vegetable oil to 180c.
- To make the mayo put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the wasabi, ponzu and yuzu juice.
- Mix all the ingredients together for the batter and add the prawns to coat completely.
- Fry in batches until golden drain onto kitchen paper, season with salt. Roll in the mayonnaise.
- To serve, pile into a bowl, sprinkle over coriander, dot with lime wedges and garnish with wasabi leaves.
This recipe by James Martin was featured on his Saturday Morning show on ITV on Saturday 18th October 2025.