This is like a crunchy coating on your Japanese-style prawns? Chef Gino Gonzalez of the Center for Asian Culinay Studies teaches the secret.

Here's the menu....

Ingredients :

10 pcs.  Prawns

2 grams ginger, grated

4 grams fresh raddish, grated

flour for dredging

corn oil for frying

Batter mixture

1 cup Cake Flour

2 cups cornstarch

2  Egg Yolks

1/2 cup cold water with ice cubes

Tempura sauce :

1/2 cup Kikkoman sauce

1/4 cup white sugar

1 tablespoon dashi powder plus 1 1/2 cups water

2 tablespoons mirin or rice wine

PROCEDURE :

1. Peel the prawns and devein. For each prawn, make a diagonal slit under the belly to loosen the meat.

2. Carefully press down and pull the prawn lengthwise (do not break it) to lengthen it. Set aside the prepared prawns.

3. Mix the cake flour, cornstarch, egg yolks, and water together. Add more ice cubes if the butter becomes warm or add more ice water if becomes too thick. It should be cold and smooth.

4. Dredge the prawns in flour and coat with the batter.

5. Deep fry in a wok or large pan.

6. While frying, dip your hand into the batter and drizzle the droplets over the prawns. This is what will create those crunchy little bits in the coating.

7. When cooked, drain on paper towels and remove bits of loose batter.

8. Serve with the tempura sauce, grated ginger, and grated raddish.