Name: Pear and Prawn Tempura
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 Corella pear, cut into 8 wedges, core removed; 16 green prawn tails, deveined; 1/2 cup rice flour; 1/2 cup plain flour; 1/2 teaspoon baking powder; 1 egg; 300ml soda water, chilled; Vegetable oil, for deep-frying; Sea salt flakes; Soy sauce, to serve

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Place the pears in the refrigerator to chill
Place flours and baking powder into a large bowl. Add egg and chilled soda water. Stir until just combined (do not over-mix, this mixture doesn't have to be smooth)
Heat the oil in a wok until when tested with a small piece of bread, it sizzles when dropped into oil
Dip the prawns and pear, one piece at a time, into tempura batter, allowing excess to drain
Gently lower into hot oil. Cook, 3 to 4 at a time, for 2 to 3 minutes, or until batter is crisp and light golden. Drain on paper towels. Repeat until all pear and prawns are cooked
Serve immediately sprinkled with sea salt flakes and a bowl of soy sauce for dipping

Place the pears in the refrigerator to chill
Place flours and baking powder into a large bowl. Add egg and chilled soda water. Stir until just combined (do not over-mix, this mixture doesn't have to be smooth)
Heat the oil in a wok until when tested with a small piece of bread, it sizzles when dropped into oil
Dip the prawns and pear, one piece at a time, into tempura batter, allowing excess to drain
Gently lower into hot oil. Cook, 3 to 4 at a time, for 2 to 3 minutes, or until batter is crisp and light golden. Drain on paper towels. Repeat until all pear and prawns are cooked
Serve immediately sprinkled with sea salt flakes and a bowl of soy sauce for dipping

Place the pears in the refrigerator to chill
Place flours and baking powder into a large bowl. Add egg and chilled soda water. Stir until just combined (do not over-mix, this mixture doesn't have to be smooth)
Heat the oil in a wok until when tested with a small piece of bread, it sizzles when dropped into oil
Dip the prawns and pear, one piece at a time, into tempura batter, allowing excess to drain
Gently lower into hot oil. Cook, 3 to 4 at a time, for 2 to 3 minutes, or until batter is crisp and light golden. Drain on paper towels. Repeat until all pear and prawns are cooked
Serve immediately sprinkled with sea salt flakes and a bowl of soy sauce for dipping