Tempura prawn wraps with minted mango yogurt

Method

1. Beat the egg in a bowl and stir in the water. Gently whisk in the flours and salt until just combined, but still lumpy.
2. Heat the oil in a wok to 180°C or until a breadcrumb sizzles and turns brown in 25 seconds. Dip the prawns in the batter, then cook in the oil, a few at a time, for 2-3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
3. Fill each tortilla with 5 tempura prawns, a handful of watercress and a dollop of the mango yogurt. Serve with lemon wedges to squeeze over.