Tiger Prawn and Courgette Flower Tempura

Tempura prawns should always be straight like arrows, not curled like @ signs.

There are a few tricks to getting nice crispy tempura, the first being to never over-whisk your batter as this will stretch the gluten and result in a soggy finish. It should have a few lumps and bumps through it and be ice-cold.

Always shallow-fry, don’t deep-fry, for a more even and consistent temperature and cooking.