Japanese ebi fry, asparagus, tartar sauce

Buy (for instance here) and deep fry these prawns, at 170°C during 3-4 mins.

Make the sauce from 2 hardboiled eggs, Kewpie mayonaise, capers, tarragon, parsley, gherkins and lemon juice.

Serve with green asparagus.

Itadakimasu!

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