Prawn tempura

Ingredients:

For the batter
75g/2½oz cornflour
75g/2½oz plain flour
1 free-range egg, lightly beaten
188ml/6½fl oz beer

For the prawn tempura
vegetable oil, for deep-frying
50g/2oz plain flour
1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed
soy sauce, to serve

Method:
1) For the batter, sift the cornflour and flour together into a medium bowl.

2) Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.

3) Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4) Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.

5) Carefully remove with a slotted spoon and drain on kitchen paper.

6) Serve in bowls with a bowl of soy sauce for dipping.