TempuraPlace the egg white into a mixing bowl and whisk lightly. Add the flour, Pongrácz Rosé Cap Classique and ice cubes, and whisk gently until almost smooth. Do not overwork the batter. Keep to one side to rest while you make the sauce.
SaucePlace all the ingredients in a saucepan over medium heat, stirring until the raspberries have broken up and the sauce is sticky.
PrawnsHeat the oil in a deep pot. Lightly dust the prawns with flour and dip into the tempura, and then place into the hot oil, one at a time. Deep-fry for 45–60 seconds until golden. Drain on paper towels.
Serve on a platter with bowls of the dipping sauce.Recipe reprinted with permission of Pongrácz.
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