Asian Tempura Sake Prawns - James Martin Chef

Ingredients

• 12 raw prawns shell removed
• 200g self raising flour
• 15ml sake
• 250ml fizzy water
• 1 tbs thai basil chopped
• 1 tbs coriander chopped
• 2 tbs miso paste
• 2 tbs soy sauce
• 1 tsp japenese vinegar
• 4 tbs caster sugar
• 1 tbs fresh ginger grated
• 4 tbs sake
• 1 lime juice
• 2 tbs Thai basil
• 2 tbs coriander
• 2 kaffir lime leaves sliced
• 1 green chilli sliced
• 1 lemongrass sliced
• 1 tsp salt
• 1 x 5 cm ginger grated
• 2 tbs veg oil
• 1 lime juice only
• 1 leek, julienned
• Vegetable oil for frying