Tempura King Prawns

• 300g frozen jumbo king prawns (20 prawns)
• 110g cornflour
• 150g self raising flour
• 520ml sparkling water
• 120g sweet chilli sauce
• 2 limes
• Nori seaweed
• Bamboo skewers
• Vegetable oil
• Salt
• Pepper

1. Defrost the prawns overnight in the fridge then skewer.
2. Mix flours together, add salt & pepper, split into two bowls. Mix one bowl with sparkling water to make a lumpy batter.
3. Place the oil in a deep pan & heat up to 170°C.
4. Place skewers into flour then batter.
5. Place into oil until golden.
6. Cut seaweed into 4 squares & cut limes in half.
7. When golden & crispy drain onto kitchen paper, remove the skewer & season with salt & pepper.
8. Place prawns onto seaweed & serve.