1 garlic bulb
15ml olive oil
½ cup mayonnaise
1kg frozen tiger prawns, defrosted
140g flour, sifted
freshly ground black pepper
1 free-range egg
1 cup ice-cold draught beer
2 cups canola oil
Preheat the oven to 180°C. Slice off the top of the head of garlic, place it on a baking tray and drizzle olive oil over. Sprinkle salt on top and roast for 25 minutes until soft and golden brown. Remove from the oven and, when it is cool enough, squeeze cloves out of the bulb and into the mayonnaise, and stir to combine.
Clean, de-vein and peel the tiger prawns and pat dry with kitchen towel.
To make the batter, place the flour, sea salt to taste and freshly ground black pepper in a mixing bowl. Make a well in the centre and add the egg. Whisk from the centre out until just combined, then gently stir in the beer until a smooth (not runny) batter is formed.
Heat the canola oil in a saucepan over a medium to high heat. To test if the oil is hot enough, drop a teaspoon of batter into the oil. If it sizzles immediately and puffs up, the oil is ready. Coat the prawns in the tempura batter and fry them in small batches for a minute or two until the batter is puffy and golden, remove with a slotted spoon and drain on kitchen towel.
Serve hot with the garlic mayonnaise dip.
SERVES 4 - 6
Originally published in HL July 2014