Prawn tempura with mango salad & spicy chilli dressing

Spicy chilli dressing

• 150 g Kewpie mayonnaise (see Tips)
• ½ tsp sesame oil
• 1 tsp shichimi togarashi powder (see Tips)
• 20 g rice wine vinegar
• 2 tsp mirin
• 2 pinches sea salt

Mango salad

• 2 baby cos lettuce, cut into wedges
• 1 - 2 ripe mangoes, peeled and thinly sliced
• ½ red onion, thinely sliced
• ½ cucumber, deseeded and sliced

Tempura batter

• vegetable oil (approx. 2L), to deep fry
• sea salt, to season
• 20 large raw prawns, peeled, deveined, with tail intact (see Tips)
• 30 g cornflour, plus extra to dust
• 1 egg
• 200 g ice cold water
• 100 g sparkling mineral water, ice cold
• 150 g plain flour
• 1 tbsp sesame seeds, toasted