1-First Step: In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 tablespoon sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Whisking these dry ingredients together ensures that the leavening agents and salt are evenly distributed throughout the flour, which helps the batter rise uniformly.

2-Second Step: Add 1 ½ cups of the coldest possible water to the dry mixture. Mix until just combined. Do not worry if there are some lumps in the batter; this is actually a good thing. Overmixing develops gluten, which can make the coating tough and chewy rather than light and airy. The batter should be thick enough to coat the back of a spoon but still pourable. If you want extra puffiness, you can even substitute the water with cold seltzer water for a tempura-style finish.

3-Third Step: Heat about 1 inch of oil in a deep pan or Dutch oven to 350°F. It is best to use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Use a kitchen thermometer to keep track of the temperature, as maintaining 350°F is essential for that perfect crust.

4-Fourth Step: Dip the prawns into the batter. It is often easiest to hold the prawn by the tail, dunk it into the mixture, and let the excess drip off for a second. Carefully place the battered prawn into the hot oil. Repeat this for several prawns, but do not crowd the pan.

5-Fifth Step: Fry the prawns for 3-4 minutes, turning them occasionally, until they are golden brown on both sides. You will notice the batter puffing up and turning a beautiful golden color. Once cooked, remove them from the oil using a slotted spoon or spider strainer.

6-Final Step: Drain the fried prawns on a wire rack set over a baking sheet or on a plate lined with paper towels. This allows the excess oil to drip away and air to circulate around the prawns, keeping them crispy. Serve them hot while they are at their peak texture. They are perfect on their own or dipped in the accompanying sweet and sour sauce.

7-First Step: Combine ½ cup ketchup, ¼ cup brown sugar, 3 tablespoons vinegar, 2 tablespoons lemon juice, 1 tablespoon water, 1 ½ teaspoons cornstarch, and ½ teaspoon salt or seasoning in a small pot. Whisk these together well to dissolve the cornstarch and sugar before turning on the heat.

8-Second Step: Bring the mixture to a boil over medium heat, stirring constantly. As it boils, the cornstarch will activate and thicken the sauce. Once it reaches your desired consistency, remove it from the heat. You can serve it immediately or refrigerate it for later. This sauce actually lasts up to 2 weeks in the fridge, making it great for meal prep.