Ingredients

⁣6 whole prawns (tiger or king)
1 ripe avocado
1l vegetable oil, for frying
For the tempura batter:
80g self-raising flour
200ml water
2 egg yolks
For the caramelised pineapple:
200g pineapple, cut into very small dice
60g sugar
200ml water
For the mayonnaise:
4 egg yolks
200g vegetable oil
40g rice vinegar
10g sugar
6g salt

Method

⁣Peel and de-vein the prawns and cut into 1cm dice. Cut the avocado in half and remove the seed and peel. Cut the avocado flesh into 1cm dice. Mix together the prawn and avocado in a small bowl and season with a
little salt.
To make the tempura batter, put the water and egg yolk in a bowl, and then sieve the self-raising flour in. Gently mix this - the thickness should be about the same as double cream.
Pour the tempura batter into the prawn & avocado mixture – you need just enough to coat all the ingredients once mixed.
Heat the vegetable oil in a pan to around 180C. Once heated, take a large spoonful of the mix and gently drop into the oil to deep fry. Remove after 2 minutes using a slotted spoon once the coating has become golden brown, and leave on some paper towels to drain any excess oil. Repeat.
To caramelise the pineapple, heat it in a pan with the sugar and water until golden brown and tender.
To make the mayonnaise, whisk the egg yolk and slowly add in the oil little by little. Then whisk in the vinegar slowly, followed by the sugar and salt. Mix with the diced caramelised pineapple, using enough to coat (you can store the excess mayonnaise in the fridge), and serve with the prawn & avocado tempura.

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