Tempura - cooking recipe

Ingredients

12 medium sized prawns
11 oz. white meat fish fillet
1 large bunch of parsley
1/2 sheet NORI (seaweed)
1 c. grated radish
2 Tbsp. grated ginger root

Preparation

Remove the head and shell of the prawns, leaving the tails on. Slit the front with a knife in order to prevent shrinking in oil. Wash and cut parsley. Cut a NORI sheet into four rectangles.