Prepare the shrimp:
Make 4 – 5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat the shrimp dry with a paper towel.
Make Tempura Batter:
Combine plain flour, corn starch, and baking powder in a small bowl and set it aside. Whisk one egg and cold water in a large mixing bowl. Add the flour mixture in. Stir gently for 1-2 minutes.
Deep-Frying:
Fill the pot with frying oil about 3-4 inches high. Heat the oil over medium-high heat. Test with few drops of batter if the oil is ready or not. Once the oil is hot enough, dip the prawn in the batter mix, then coat in panko breadcrumbs.
Deep-fry until golden brown. Flip occacionally. Then remove from oil and place it over the cooling rack. Serve with sriracha mayo mixture. Enjoy!❤️
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