Ingredients:

20
1 sheet

1 cup
1 1/4 cups
2

large raw prawns
nori
flour, for coating
ice-cold water
tempura flour or light (cake) flour
egg yolks
oil, for deep-frying

Method:

1. Shell and devein prawns, leaving tails intact. Cut 4 incisions in the under section of each prawn, then straighten out to open up the cuts. Cut the nori into strips and wrap a piece around base of each prawn tail. Seal with a touch of water.

2. Coat the prawns lightly with flour, leaving the seaweed and tail uncoated.

3. Combine the ice-cold water, tempura flour and yolks; mix lightly and use at once (the batter will be lumpy).

4. Heat the oil in a deep pan. Dip each prawn into the batter, leaving the tail and seaweed uncoated; fry quickly in the hot oil. Remove when just golden; drain on paper towels. Serve immediately with ready-to-use tempura sauce.