Tempura Tiger Prawns with Soy & Sesame Asparagus

8-10 stems of asparagus
100 g self raising flour
50 g corn flour
50 ml cold sparkling water
SIDS SALT & PEPPER to taste
10 tiger prawns
50 ml soy sauce
1 tbsp sesame seeds
rice bran oil for deep-frying

To cook the asparagus, trim the ends then place into boiling water for 1-2 minutes until cooked (al denté). Remove from the water and put into ice water to stop it cooking and to keep the green colour.
Make the batter for the prawns by mixing the flour and corn flour together, then add the sparkling water and whisk with a fork. The batter should be fairly light and not too thick. Add more water if it's too thick, season with SIDS SALT & PEPPER and set aside.
Heat oil to 180˚C or use a small deep fryer. Pat the prawns down with a little paper towel to remove any moisture, then place in the batter mix and drop into the oil. When golden in colour, remove and place on a paper towel until dry.
Slice each asparagus stem into 4 smaller pieces. Heat a pan, add a little oil and then the asparagus, sauté in the pan for a minute then add soy sauce.
Add sesame seeds, cook for another minute, then remove from the pan and serve straight away with tempura prawns and extra soy sauce for dipping.