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Export 13 ingredients for grocery delivery
Step 1
To make the lemon soy dipping sauce: Combine dashi and water in a small bowl. Stir until dashi dissolves. Add the mirin, soy sauce, lemon rind and ginger and stir to combine.
Step 2
To make the tempura batter: Combine egg and soda water in a medium bowl. Add combined flours and stir with a whisk until just combined (the batter should remain lumpy).
Step 3
Heat oil in a wok over medium heat until it reaches 170C. Dust the prawns, asparagus and fennel wedges and leaves lightly in flour.
Step 4
Dip a few prawns in the batter to lightly coat. Cook for 2-3 minutes or until lightly golden and cooked through. Use a slotted spoon, transfer to a plate lined with paper towel. Repeat with remaining prawns, asparagus and fennel. Place on platter. Serve with sauce.
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