Prawn Tempura! 2 Secrets no one tells you for the best batter!

Prawn Tempura is definitely a favourite dish many out there. and the crispier the batter turns out to be the yummier the tempura gets. I will share two secrets of making the tempura batter which helps you to prepare the best batter to get a good and crispy tempura.
In making the batter:

Secret No. 1: Always use the Sparkling water to make the tempura batter.
Secret No. 2: After the batter is made, put 1 or 2 ice cubes in the batter.

Ingredients:
5 piece of jumbo prawns
250 grams of flour (any type)
500 grams sparkling water
1 egg
a pinch of salt
1 or 2 pieces of ice cube

Preparation:
give 3 small cuts to the front and back side of the prawns. then with using your hands gently straighten the prawns. to prepare the batter pour 500 ml of sparkling water into the bowl, add a pinch of salt and the egg and whisk it. add the flour to the mixture. whisk it very gently. the batter has to be a bit lumpy so do not over mix it. put an ice cube inside the batter and keep. apply flour to all sides of prawns and keep aside. heat the oil. once the oil is hot enough it is ready. to understand the readiness of the oil of being enough hot, just drop 2 to 3 drops of the batter inside the oil and if it starts frying then the oil is ready. drizzle 3 to 4 spoons of batter into the hot oil and bread it down using your spoon or tongs and let it fry for a while. accumulate the fried batter pieces in the corner of the wok using your spoon and slowly place the prawn over it and leave it slowly. put of more of break down fried batter over the other side of the prawn for more crumble. after a minute or so the prawn is ready and remove it from the oil. repeat the above process for each prawn.