radish ginger salad
To make the radish ginger salad, place the radish, pickled ginger, ginger juice, mirin, vinegar and sesame oil in a bowl and toss to combine. Set aside.
To make the sesame salt, place the sesame seeds and salt in a bowl and mix to combine. Set aside.
Place the cornflour, self-raising flour and water in a bowl and, using a butter knife, mix until just combined. The mixture will be a little lumpy. Set aside for 10 minutes. Heat the oil in a large, deep saucepan over high heat until hot. Dust the prawns in the extra flour and dip in the batter. Deep fry, in batches, for 3 minutes or until puffed and golden. Drain on absorbent paper. Sprinkle the prawns with the sesame salt and serve with the radish and ginger salad. Serves 4.