Step 1

Make a lemon vinaigrette by combining the lemon juice, grape seed oil, soy sauce, garlic paste and black pepper. Place aside.

Step 2

Combine the mayonnaise and chilli paste thoroughly, and then set aside.

Step 3

Mix 200g of the tempura flour with the cold water until it is the consistency of thickened cream.

Step 4

Shell, devein and cut prawns into 1.5 cm pieces

Step 5

Heat oil in deep fryer to 180C

Step 6

Lightly dust the prawns in the dry tempura flour (10g / serve) and shake off excess flour through a sieve. Coat dusted prawn pieces in cold tempura batter and fry at 180C until light popcorn colour. Because the pieces are small they will not need much time to cook. The pieces should come out with a lovely crunchy coating.

Step 7

Drain in fry basket and shake off any excess oil.

Step 8

Place 15g of salad mix in the bottom of a bowl and dress with the lemon dressing (only a little drizzle).

Step 9

Take prawns from fryer and toss in a large bowl with 20 – 30g of spicy mayonnaise so that they are evenly coated.

Step 10

Place prawns (like a little mountain!) on the top of the dressed salad bed and sprinkle with chopped chives to garnish.