Midnight Prawn Tempura

Instructions:

1. First, prepare the prawns by removing the vein and leaving the tails. Dredge them lightly in flour.
2. To make the tempura batter, combine 1 cup of flour and 1/2 cup of cornstarch. In another bowl, beat an egg until light and foamy. Pour in the ice cold water and mix thoroughly. Gradually add the flour mixture, stirring minimally to keep the batter light and aerated.
3. In a deep pan, heat two cups of vegetable oil until it shimmers. Dredge the prawns in the batter, ensuring they are completely covered, then carefully lower them into the oil. Fry until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
4. To create the dipping sauce, combine 1/4 cup of soy sauce and 1/4 cup of mirin with a tablespoon of granulated sugar in a small saucepan. Bring to a simmer over low heat, stirring until the sugar is dissolved. Remove from heat and let it cool.
5. Serve the hot prawn tempura with the dipping sauce on the side. Enjoy your late-night Japanese treat.