Make tempura batter. Store in the refrigerator until ready to use.

Make tempura dipping sauce. Set aside.

Make horizontal slits on the prawns to prevent them from curling up while deep frying. Set aside.

Heat oil for deep frying in a deep pan over medium heat.

Sprinkle prawns with cornstarch (corn flour).

Holding prawns (shrimp) by tails, dip them, one at a time, into the batter to evenly coat.

Shake off excess.

Add prawns to oil and cook for 3-4 minutes or until golden brown.

Using a slotted spoon, drain on a paper towel.

Repeat with the remaining prawns (shrimp) and batter.

Serve immediately with tempura dipping sauce.