Prawn Tampura

Tempura Batter
75g (1/2 cup) cornflour
75g (1/2 cup) plain flour
1 egg, lightly beaten
188ml (3/4 cup) cold soda waterUncooked king prawns (the above recipe should make enough batter for up to 1.5kg of medium king prawns)
Vegetable oil, for deep-frying .Shell and devein prawns. We left the tails on for presentation purposes.Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). 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 until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)
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Recipe by: Tarannum