Ingredients
1 egg yolk
200ml/7fl oz ice cold water
125g/4½oz plain flour, sifted
12 raw tiger prawns, shelled
450g/1lb mixed vegetables e.g. shitaake mushrooms, onions, aubergine, courgette, peppers, cut into bite-sized pieces
Oil for deep frying
Method
- Beat the egg yolk and water together. Tip in the flour and roughly combine – the mixture should remain fairly lumpy as this gives it its lightness when fried.
- Heat the oil in a large pan until hot enough for a piece of bread to brown in 30 secs.
- Dip the prawns and vegetables into the batter and fry in batches until light golden in colour. Drain on kitchen paper and serve.