Method

Split prawn open down the back, remove vein and gently press the prawn open with your hand to make a butterfly shape. For the batter, combine flours and seasoning. Gradually mix in the ice water until you have a soft batter. Dip the prawns into the flour, shake gently, dip into the batter and deep fry until golden brown and cooked. Drain on paper towel. Serve with sweet sauce.

Tip: The tempura batter is also delicious when used to coat vegetables such as baby marrows or slices of Aubergine.

Recipes and images courtesy of Robertsons.co.za.

Serve with a glass of Nederburg sauvignon blanc.