•  1 cup (150g) cornflour (cornstarch)
•  ½ cup (75g) self-raising (self-rising) flour, plus extra,    for dusting
•  1¾ cups (430ml) iced water
•  vegetable oil, for deep frying
•  1kg green (raw) prawns (shrimp), peeled, deveined    and halved

radish ginger salad

•  500g radish, trimmed and thinly sliced
•  ¼ cup (70g) pickled ginger
•  ¼ cup (60ml) pickled ginger juice
•  1 tablespoon mirin
•  1 tablespoon rice wine vinegar
•  ¼ teaspoon sesame oil
•  sesame salt
•  1 tablespoon sesame seeds, toasted and lightly crushed
•  2 teaspoons sea salt flakes

   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.