Prawns (Shrimp)--Make 5 diagonal slices on underside of each shrimp (but not all the way through).
Place cut side down and squeeze flattening the shrimp from head to tail. You want to break the muscle so the shrimp doesn’t curl when frying.
Tempura Batter--In a small mixing bowl, mix by chopsticks. Do not over mix, batter should be loose and lumpy.
Ginger Dipping Sauce--Add all together and mix to dissolve sugar.
Garlic Mint Dipping Sauce--Combine all and stir to dissolve sugar.
Ponzu Sauce--Mix all ingredients in saucepan. Heat to just before boiling and strain. Boiling soy sauce brings out bitterness. Konbu – dried sea kelp sold in 6x7 inch sheets. Hon-Dashi – dried bonita (tuna) flakes. Both available at any Asian specialty grocery.
Cooking and Presentation--In a heavy saucepan or fryer, heat oil to 350 degrees. Holding tail end of shrimp dredge in tempura batter. Dip in oil and swirl back and forth to achieve a spidery light coating. Repeat with remaining shrimp. Fry to light golden brown. Drain well and stand (tail up) in glass. Place in center of plate.
Cook long beans in same manner and place on plate at 12 o’clock. Place ponzu slaw in front of shrimp. Place dipping sauces on each side of glass and serve.
Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA