Prawns tempura

1. Pour the oil into the deep fryer and start making the batter while you wait for the oil to heat up. Lightly beat the egg yolk then pour in the ice water and stroke it a few times. Do not stir or mix this. Next add in all the flour and also stroke this a few times, loosely mixing it. The resulting batter should still be lumpy; otherwise it will be tough and oily when fried.
2. Test the oil by dropping a bit of batter in it. It should drop in a bit below the surface then float up, bubbling around the edges. Prepare some more flour for dusting.
3. Take 1 prawn, dry it and then dip it in the flour, shaking off excess flour. Now dip it into the batter and slide it into the hot oil. Deep-fry the prawn until it is golden, perhaps for about 3 minutes. Repeat this process for each prawn, removing those that are done.
4. Drain the fried prawns on a rack and skim the oil’s surface occasionally to keep it clear of loose fried batter. When you’re done, serve with the tempura dipping sauce and a bowl of cold soba or hot udon noodles!