Cook Book Recipe

Ingredients:
12 raw king prawns, peeled, deveined, tail intact oil, for deep-frying
1 ¼ cups (200g) tempura flour
1 egg yolk
1 small red capsicum, sliced
150g orange sweet potato, thinly sliced
100g-broccoli florets soy sauce, to serve

Procedures:
1.slice the prawns lengthways, without cutting all the way through, to butterfly.
2.Fill a wok one third full of oil and heat until a cube of bread dropped into the oil brown in15 seconds. Place the flour in a bowl, add the egg yolk and 1 cup (250ml) iced water and stir gently with chopsticks until just combined and slightly lumpy.
3.Dip each prawn in the batter, up to tail, and cook in batches for 2-3 minutes or until lightly golden. Drain
4.Dip the vegetables in the batter and cook in batches until lightly golden.drain.serve with soy sauce.