Prepare the prawns by making gentle, shallow cuts along the belly to prevent curling while frying.

Heat enough oil in a deep fryer or a large pot to submerge your tempura items to 350°F (175°C).

In a mixing bowl, combine rice flour, corn starch, and salt, whisking until evenly blended.

Slowly pour in cold soda water to dry mixture, whisking gently to form a smooth batter.

Combine baking soda with white vinegar in a bowl, then quickly fold this mixture into your batter.

Coat the prepared prawns and vegetables in the batter, allowing excess to drip off.

Fry the battered pieces in small batches for about 2-3 minutes or until golden brown.

Once golden, remove from oil and place on a cooling rack or paper towel lined plate to drain.