Remove the prawn shell, keep the tail part intact.

Make tiny slits on the inside the prawn (these are the “release cuts” that will keep the shrimp elongated during the cooking process).

Preheat cooking oil to 180˚C in a wok.

Place Dr. Oetker Nona Tempura Flour in a bowl. Add in iced water, stir until well combined.

Coat the prawn with the batter and fry until golden yellow.