Tempura Prawns

5-6 prawns
asparagus/bell pepper - optional
1/2 a bowl of Tempura flour/rice flour
ice water for the batter
a plate of dry flour for coating
oil for deep frying

For the Tempura Sauce:
1/2 cup Soya sauce
4 tsp sugar
2 tsp miring (optional)

Take a bowl and mix the flour with the ice water.
Whisk it slowly till it becomes a liquid batter.
Heat oil in a deep pan on high heat.

Dip the prawns first in the dry flour then in the batter and fry them till golden brown.
For the sauce, pour the Soya sauce in a pan, add the sugar and miring.

Bring the sauce to a boil.
Serve the prawns with the sauce.

Courtesy: Chef Niru Gupta