Salt and pepper shrimp

ul>Tiger prawns and soft-shell crabs are my favorite first courses in an Asian restaurant—it’s hard to choose between them. These shrimp in tempura batter are easy to m ake at home, and they’re great to serve as canapés with drinks before dinner

16 raw, large shrimp, preferably tiger prawns, in their shells

1/2 cup all-purpose flour

vegetable oil, for deep-frying

sea salt and finely cracked

black pepper

FOR THE TEMPURA BATTER

1/3 cup all-purpose flour

1/3 cup cornstarch

1/4 tsp baking soda

2/3 cup ice-cold sparkling water

2 ice cubes

1 extra large egg white, preferably organic, lightly whisked until frothy

TO SERVE
• 2 tsp Thai sweet chili sauce, or to taste
• 4 tbsp good-quality mayonnaise
• 1 hot red chili, deseeded and finely chopped
• 2 scallions, finely chopped

• First make a dip to serve with the shrimp by mixing the chili sauce into the mayonnaise. Keep in a covered bowl in the refrigerator.
• Peel the shrimp and cut in half lengthwise. Devein, then rinse briefly under cold water. Don’t worry if the shrimp are wet—this will help the flour stick to them.
• Spread the flour out on a baking sheet, sprinkle with a little salt and plenty of pepper, and stir well to mix. Toss the shrimp in the seasoned flour until evenly coated, then shake off the excess.
• Make the tempura batter by sifting the flour, cornstarch, and baking soda into a bowl. Add the water, ice, and egg white, and whisk gently just to mix. Season with a little salt.
• Heat oil in a wok or deep-fat fryer to 325 F (170 C). To test the oil without a thermometer, dip a shrimp in the batter and drop into the hot oil—if the batter crisps up within 2–3 minutes, the oil is hot enough.
• Drop about one-third of the shrimp into the batter and stir gently to coat, then take them out with a slotted spoon and lower them one at a time into the hot oil. Deep-fry for 2–3 minutes until the batter becomes crisp and light golden in color. Lift out with a slotted spoon and drain on paper towels; keep hot in a low oven while frying the remaining shrimp in two batches. Be sure to let the oil temperature return to 325 F (170 C) each time.
• Serve sprinkled with sea salt, chopped chili, and scallions, with the bowl of chili mayonnaise alongside.

SERV E S 4