Tempura Prawn

Method

1 Half-fill a large saucepan with sunflower oil, and heat.

2 Place the flour, cornflour and salt into a bowl and combine thoroughly.

3 Make a well in the middle of the mixture, cracking the egg into the middle of the well.

4 Gradually pour the sparkling water into the mixture and combine until the mixture is thin and a little lumpy.

5 Test whether the oil is hot enough by placing a small cube of bread into the saucepan. When it turns golden brown in 30 seconds, your oil is ready.

6 Dust the prawns in a small amount of flour, shake off any excess and then briefly dip into the batter and transfer straight to the hot oil.

7 Fry two to three prawns at a time for 1-2 minutes or until just golden brown and crisp.

8 Remove with a slotted spoon and drain on kitchen paper.

9 Serve immediately with soy sauce and lemon wedges to squeeze over.