PRAWN TEMPURA WITH CHILLI GARLIC SAUCE ( in my style)

INGREDIENTS:
1kg uncooked king prawns
1 cup plain flour
1 teaspoon baking soda
2 tablespoons soya sauce
2 egg
salt and pepper as taste
oil for deep frying
cold water as required

CHILLI GARLIC SAUCE:
5 tablespoons chilli garlic sauce
2 teaspoons lemon juice
1 pinch oregano
2 pinches thyme
1 pinch dried rosemary leaves
1 pinch ajinomoto (chinese salt)

METHOD:
Shell and devein prawns, leaving tails intact.
Combine prawns and soya sauce in bowl. Stand 10 minutes.
Combine plain flour, baking soda, eggs, salt, pepper and cold water, mix well and make a smooth batter. Allow batter to stand for few minutes.
Heat oil in a wok.
Dip prawns into the mixture until coated then deep fry in very hot oil until lightly golden.
Put onto kitchen towels to drain excess oil then serve with chilli garlic sauce.

CHILLI GARLIC SAUCE:
Combine all ingredients in bowl, mix well.