250g self-rising flour
2 Tbs rice flour
1 Tbs margarine at room temperature
1 tsp salt
2 tsp baking soda
2 tsp monosodium glutamate (MSG) (optional)
White pepper to taste
15 prawns (about 700g), shelled except for the tail and de-veined
1/2 tsp sugar
750ml peanut oil
5 Tbs Japanese mayonnaise
1 tsp wasabi
1 Tbs freshly squeezed lemon juice
1. In a mixing bowl, combine the self-rising flour, rice flour, margarine, 1/2 tsp of salt and 1 tsp of baking soda, MSG (if using) and white pepper to taste. Pour in the water in three additions, mixing with a fork after each addition until the batter is smooth. Refrigerate for 30 minutes to an hour.
2. Place the prawns in another mixing bowl, add the remaining salt and baking soda, and the sugar. Mix well and refrigerate for 10 to 15 minutes.
3. Remove the prawns and batter from the refrigerator. Set a wok over high heat and heat the peanut oil for eight to 10 minutes. To check if the oil is hot enough, insert a pair of long wooden chopsticks into the oil. If the oil bubbles around it, it is hot enough.
4. Holding the tail, coat each prawn evenly in the batter (below) and place it gently in the wok. Cook for 10 to 15 seconds on each side, until the fritters turn golden brown. Cook no more than five prawns at a time.
5. As they are cooked, remove the fritters from the wok and place them on a plate lined with kitchen towels to soak up the excess oil.
6. Mix the mayonnaise, wasabi and lemon juice in a bowl. Serve the prawn fritters with the sauce.