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For the tempura prawns:
Heat the oil to 190ºC/375ºF. Dredge the prawns in some flour to coat. Make the batter as you are waiting for the oil to heat.
In a mixing bowl, lightly beat the egg yolk, then add the iced water and give this a very slight mix then add the flour. Mix with a fork a few times until the ingredients are loosely combined. The batter should be very lumpy. If you over-mix the batter will be sticky and the coating will turn out oily and heavy.
Drop the floured prawns into the batter and then immediately into the oil. Allow to cook for 1 minute or until the batter is beginning to turn golden brown. Remove and drain on kitchen paper.
Repeat with the remaining prawns serve immediately with the sweet chilli sauce (below).
For the sweet chilli sauce:
Place the chillies, peppers, garlic, ginger, shallot, fish sauce and tomatoes in a food processor and blend until smooth. Put the puree with the sugar and vinegar in a saucepan and bring to the boil, stirring from time to time.
Reduce heat and simmer for 40-60 minutes until thick. Stir regularly, especially in the latter stages of cooking.
Strain through a fine sieve. Bottle in warm sterilised jars. Allow to cool, then refrigerate. Will keep for 2 weeks.
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