1. Peel and devein the prawns, leaving the tails intact. Cut a slit in the underside of each prawn (this will prevent them curling). 2. Sift the flour into a bowl, make a well in the center and add the iced water and egg yolk. Stir with chopsticks (or fork) until just combined. The batter should be slightly lumpy. 3. Fill a deep heavy-based pan one third full of oil and heat to 350 degrees F, or until a cube of bread dropped into the oil turns golden in 15 seconds. 4. Dip the prawns in flour to coat, shake off any excess, then dip in the batter. cook the prawns in batches until crisp and light golden. Drain on crumpled paper towels. Repeat with the vegetables. Serve the tempura immediately with tempura dipping sauce or soy sauce. 5. Note: Tempura should have a very light batter and needs to be served as soon as it is cooked. Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes. If you use plain flour, add a little extra water to help thin the batter. ---------------------------------------------------------------------------
Nutrition
Ingredients
