Tempura Flour

Preparation: 1. Preheat cooking oil to 180ºC in a wok. 2. Place 150g Tempura Flour in a bowl. Add in 150ml iced water, stir until well combined. 3. Coat food with the batter and fry until golden yellow. 4. 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), and fry according to instruction.