Recipe

1. Put 250ml cold water in the freezer to become icy cold.

2. Prepare the prawns by removing their heads and shells;

3. leave the tails on.

4. Run a sharp knife down the back of each prawn and rinse,

5. pulling away the dark cord. Pat dry and keep chilled.

6. Gently simmer all the ingredients for the dipping sauce in a small pan for 5 minutes, then set aside to cool.

7. Half-fill a large saucepan or wok with vegetable oil and sesame oil; heat to 180°C (or until a cube of bread turns golden in 30 seconds). When it’s ready, prepare the batter. Break the egg into a bowl, then whisk in the iced water. Add the flour and mix roughly with a chopstick to create a lumpy mixture with pockets of flour. Take a prawn by its tail, dust in flour, dip in the batter, then drop into the oil. Repeat with the remaining prawns: fry in 2 batches for 3 minutes each, until golden. Drain on kitchen paper and serve with the sauce.

8. Drinks recommendation