•8 large raw prawns, peeled and

de-veined

For the tempura batter:

•Vegetable oil for frying (about 1 •litre)

•1 large free-range egg yolk

•150ml (1/4 pt) iced water

•150g (5 oz) flour, sieved, plus extra for dredging

METHOD:
•Heat the oil to 190ºC/375ºF.

•Dredge the prawns in some flour to coat.

•Make the batter as you are waiting for the oil to heat.

•In a mixing bowl, lightly beat the egg yolk, then add the iced water and give this a very slight mix then add the flour.

•Mix with a fork a few times until the ingredients are loosely combined.

•The batter should be very lumpy. If you over-mix the batter it will be sticky and the coating will turn out oily and heavy.

•Drop the floured prawns into the batter and then immediately into the oil.

•Allow to cook for one minute or until the batter is beginning to turn

golden brown.

•Remove and drain on kitchen paper.

•Repeat with the remaining prawns,

then serve immediately with sweet chilli sauce.

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