Use this light-as-air batter to make the perfect tempura prawns.

Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• Sunflower oil, to deep-fry

• 24 large green prawns, peeled, tails left intact, deveined

• Soy sauce, to serve

• Wasabi paste, to serve

Batter

• 150g (1 cup) plain flour

• Pinch of bicarbonate of soda

• 250ml (1 cup) iced water

• 1 egg, lightly whisked

Method

• Step 1

  To make the batter, sift the flour and bicarbonate of soda into a medium bowl. Add the water and egg and briefly whisk until just combined but still lumpy (do not overmix). Place the bowl over a large bowl filled with iced water.

• Step 2

  Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds).

• Step 3

  Holding prawns by tails, dip 6 prawns, 1 at a time, into the batter to evenly coat. Shake off any excess. Add prawns to the oil and cook for 3-4 minutes or until golden brown. Use a slotted spoon to transfer prawns to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining batter and prawns, reheating the oil between batches.

• Step 4

  Place the prawns on a serving platter and serve immediately with soy sauce and wasabi paste.