Crispy Prawns

• 500g uncooked prawns
• 2 tbsp Chinese rice wine or dry sherry
• 1 tsp tomato puree
• Five spice powder
• 400ml (3/4 pint) ground nut oil
• 100g cornflour
• 2 eggs, beaten
• 100g brown breadcrumbs
• Wedges of lime to serve

Peel the prawns, use a small knife to remove the black cord running the length of the prawns.

Dry with kitchen paper.

Mix together, rice wine or dry sherry, five spice powder and tomato puree.

Add prawns and mix to cover well.

Heat the Wok, set at setting 5. Add the oil.

Whilst the oil is heating toss the prawns in cornflour. Shake to remove excess.

Then dip into beaten egg and finally toss in breadcrumbs.

When the oil develops a light haze, fry the prawns, a few at a time until golden brown (2-3 minutes).

The Wok setting may need to be reduced to setting 3 or 4 as the frying progresses.

Put the cooked prawns on the tempura rack for a minute, to cool slightly before serving with wedges of lime.