Pat prawns dry with paper towels. If whole and you prefer, butterfly by slicing down the back and removing the vein; leave tails on for presentation if desired. Season lightly with 1/4 tsp salt and 1/8 tsp white pepper and set aside.

Make tempura-style batter

In a chilled bowl combine the 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tbs rice flour (if using) and the beaten egg. Add the ice-cold sparkling water in two additions, stirring lightly with chopsticks or a fork; do not overmix — small lumps are fine and the batter should be cold and slightly thin.

Heat oil

Pour vegetable oil into a deep pot or wok to a depth of about 6–8 cm. Heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small drop of batter: it should sizzle and rise steadily.

Fry prawns

Working in batches to avoid overcrowding, dip each prawn into the batter, letting excess drip off, and gently lower into the hot oil. Fry 2–3 minutes until pale golden and crisp. Larger prawns may take slightly longer. Turn once if needed. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (100°C/212°F) if frying multiple batches.

Salt

Lightly sprinkle fried prawns with fine sea salt immediately after frying to season.

Baby leaves salad & garnish

Combine baby leaves, micro herbs, sliced cucumber and sliced radish in a large bowl. Dress lightly with the 2 tsp neutral oil, a pinch of salt and a grind of black pepper. Toss gently so leaves are evenly coated but not wilted. Sprinkle toasted sesame seeds and set aside chilled until plating.

Yuzu & garlic sauce

In a small bowl whisk together yuzu juice, mayonnaise, Greek yogurt, grated garlic, light soy sauce, sesame oil and honey until smooth. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper — adjust acidity with a little more yuzu if needed. Chill briefly to let flavors marry. The sauce should be tangy, garlicky and creamy.

If you prefer a thinner drizzle, thin the sauce with up to 1 tbsp cold water or extra yuzu juice, mixing to desired consistency.

Assembly & serving

Divide baby leaves salad among 4 starter plates (or one platter). Arrange 6–8 fried prawns on top of each portion, stacking or fanning for visual appeal.

Drizzle yuzu & garlic sauce over prawns (about 1–1.5 tbs per serving) and also serve extra on the side for dipping. Garnish with chopped chives or spring onion, a squeeze of lemon or yuzu wedge, and an extra sprinkle of toasted sesame seeds.

Serve immediately while prawns are hot and crisp. Provide a small spoon or dish for extra sauce at the table.