Chinese Prawn Tempura
Ingredients
� 450 g peeled prawns
� 30 ml plain (all-purpose) flour
� 30 ml corn-flour (cornstarch)
� 30 ml water
� 2 eggs, beaten
� oil for deep-frying
Method
Cut the prawns half way through on the inner curve and spread open to make a butterfly.
Mix the flour, corn-flour and water to batter then stir in the eggs.
Dip prawns in batter, try to leave them open.
Heat the oil and deep-fry the prawns until golden brown.
