Prawn Tempura with Truffle Ponzu

Mix 1,300g mayonnaise, 50g ponzu, 40g soy sauce. Cut 2 large bulbs of truffles and a ½ clove of garlic (fresh) and stir in as well. Mix in 2 generous shots of truffle oil. Prepare tempura dough: 150g flour, 1 teaspoon baking powder, 240ml cold water, 1 egg, crushed ice, 2 pinches of salt. Heat up 500ml of oil.

Dip the prawns in tempura batter and place in the pan. Fry for about 30 seconds. Take out of the pot and place on a baking sheet. Then put in the oven for a few minutes. Cut the radishes into fine slices, serve the shrimp on the baby spinach, sprinkle with the radishes and pour the truffle ponco over them.