Tempura Prawns

INGREDIENTS:

Prawns 12-16 (peeled, deveined, tails on)
All-purpose flour (for dusting)
Salt to taste
Sparkling Water or Ice-Cold Water 1 cup
All-purpose flour 3/4 cup
Corn flour 1/4 cup
Baking powder 1/2 tsp (if using ice-cold water)
Oil for deep frying

METHOD:

Serving Size: 4-5

Pat the prawns dry. Make 3 shallow cuts along the belly (underside) to prevent curling. Straighten prawns by gently pressing. Lightly dust with flour and shake off excess. Refrigerate for 30 minutes.

In a bowl, mix the flours and salt. Add sparkling water gradually. Stir gently until just combined. Do not overmix.

The batter should be thin enough to lightly coat the back of a spoon.) Keep the batter ice cold or chill the bowl if necessary.

Dip each prawn in the batter. Let excess drip off. Slide gently into medium-hot oil. Fry for 2-3 minutes until pale golden (never dark brown) and crispy. Drain on a wire rack.

Serve hot with soy sauce mixed with grated ginger, sweet chili sauce, and lemon wedges.

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