First of all, to prepare the tempura, clean the shrimp by gently removing the head, legs and carapace leaving only the tail. Using a toothpick, remove the black part that is on the back and with the help of a rolling pin flatten the shrimp slightly.

We then clean the vegetables starting to tick and cut the courgettes in half until obtaining slices of a few mm thick or sticks; we do the same procedure for carrots as well.

We then prepare the batter. We mix together the flour 00 and that of rice in a bowl that we are going to put in a container, previously filled with ice. Then add the sparkling water and mix vigorously but briefly with a whisk. The batter should be lumpy.

In a pan with high sides, heat the oil to 170° C. Dip the prawns in the batter, letting the excess slide in and place them in boiling oil for about 2 minutes. When they are ready, remove them with the pierced ladle and place them on a sheet of absorbent paper to remove excess grease. The color of the batter must still be white.

Finally, we also fry the vegetables, a few at a time, to prevent the oil from lowering. The tempura will now be ready to be served.