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.

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