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Tempura Prawn Bites With Radish Ginger Salad

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1 cup (150g) cornflour (cornstarch)

½ cup (75g) self-raising (self-rising) flour, plus extra, for dusting

1¾ cups (430ml) iced water

vegetable oil, for deep frying

1 kg green (raw) prawns (shrimp), peeled, deveined and halved

500 g radish, trimmed and thinly sliced

¼ cup (70g) pickled ginger

¼ cup (60ml) pickled ginger juice

1 tablespoon mirin

1 tablespoon rice wine vinegar

¼ teaspoon sesame oil

sesame salt

1 tablespoon sesame seeds, toasted and lightly crushed

2 teaspoons sea salt flakes

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