(This Eastern classic snack is ultra tasty and super light on the stomach)

Ingredients

1 kg uncooked king prawns
Vegetable oil, for deep frying
For Tempura Batter
75g corn flour
75g plain flour
1 egg, lightly beaten
¾ cup cold soda water
Method
– Shell and de-vein the prawns.

– Sift corn flour and plain flour together in a medium bowl. Add egg and soda water and mix until just combined. Allow batter to stand for a few minutes.
– Heat oil in a large saucepan or wok. Holding prawns by the tails dip in the batter and allow excess to drain away. Deep-fry prawns, a few at a time, until batter is very lightly browned and prawns have turned pink and are cooked through. Drain and serve hot.