Ingredients:

• 6-8 medium prawns, peeled and deveined (leave tails on if desired)
• 1/4 cup all-purpose flour (plus a bit extra for dusting prawns)
• 1/4 cup cold sparkling water (or ice-cold water)
• 1/2 tsp baking powder
• Pinch of salt
• Vegetable oil for frying

Optional for serving:

• Soy sauce or tempura dipping sauce
• Lemon wedges

Instructions:

1. Prepare the Prawns:Pat the prawns dry with a paper towel.Lightly dust them with a small amount of flour to help the batter stick.
2. Make the Tempura Batter: In a small bowl, combine the 1/4 cup of flour, baking powder, and salt. Slowly add the cold sparkling water, stirring gently with chopsticks or a fork. Be careful not to overmix; a few lumps are okay. This batter should be slightly thin but still coat the prawns. (Tip: Cold batter helps make the tempura extra crispy.)
3. Heat the Oil: In a small saucepan, heat about 1 inch of vegetable oil over medium-high heat to around 350°F (180°C). (Test by dropping a little batter in—it should sizzle and float.)
4. Fry the Prawns: Dip each prawn into the batter, ensuring it’s fully coated. Carefully place the battered prawns into the hot oil, frying 3-4 at a time to avoid crowding. Fry for about 1-2 minutes on each side, or until they turn golden and crispy. Remove prawns with a slotted spoon and drain on a paper towel.
5. Serve: Arrange the tempura prawns on a plate and serve with soy sauce or tempura dipping sauce on the side. Add a lemon wedge for extra zest if desired.

Pair your tempura prawns with a refreshing drink to balance their subtle richness. For an alcoholic option, a chilled glass of light sake or a crisp white wine, such as Sauvignon Blanc, complements the tempura’s delicate flavors beautifully. If you prefer a non-alcoholic option, try pairing it with iced green tea or a zesty ginger ale for a refreshing, balanced finish.

Ingredients:

• 1 tablespoon olive oil
• 1/4 onion, finely chopped
• 1/2 bell pepper, chopped
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili flakes (optional, for heat)
• 1 cup crushed tomatoes (or canned diced tomatoes)
• Salt and pepper to taste
• 2 eggs
• Fresh parsley or cilantro, for garnish
• Crusty bread, for serving

Instructions:

1. Sauté Vegetables: Heat olive oil in a small pan over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.

2. Add Spices: Stir in minced garlic, cumin, paprika, and chili flakes (if using). Cook for another minute until fragrant.

3. Cook Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer for 5-7 minutes, until the sauce thickens slightly.

4. Poach the Eggs: Make two small wells in the tomato mixture and crack the eggs into each well. Cover the pan and let it cook for 5-7 minutes, or until the eggs are cooked to your preferred doneness.

5. Garnish and Serve: Once done, garnish with fresh parsley or cilantro. Serve hot with crusty bread for dipping into the sauce and yolks.