Tempura Prawns with Trio of Dipping Sauces

Method

1. Peel and devein the prawns, leaving the tail shell on.
2. Prepare a light tempura batter according to packet instructions and keep it very cold.
3. Heat vegetable oil in a deep pan or fryer to 180°C.
4. Dip each prawn in batter and deep-fry in batches for 2-3 minutes until golden and crisp.
5. Drain on kitchen paper and season lightly with salt.
6. Pour the three prepared dipping sauces into separate shot glasses.
7. Place one prawn upright in each glass, adding garnishes of microgreens, chilli threads and a lime leaf to the sauces.
8. Serve immediately while the tempura is hot and crisp.