Prawn and vegetable tempura

Beat together the egg yolk and with 200ml ice-cold water. Tip in the flour and roughly combine.

You're not making a smooth batter, the mixture should remain fairly lumpy as this gives it its lightness when fried.

Heat the oil in a large pan until a piece of bread browns in 30 seconds.

Dip the prawns and vegetables into the batter and fry in batches. Turn regularly to ensure even cooking, until light golden in colour about 2-3 mins per batch.

Drain on kitchen paper and serve.