Boil rice and keep warm. Peel prawns, retaining tail, and
devein. Make a slit along the belly to
prevent curling. To make tare sauce, dissolve sugar
with soy sauce and dashi in a saucepan over medium heat and set
aside. Beat egg in a measuring jug and
add enough water to make up to 250 ml. Add flour to jug and gently fold
in a few times: do not stir as the batter should be lumpy. Heat oil in a wok or deep frying
pan to 170oC (340oF). Plunge prawns and okra, one or two
at a time, into batter and deep fry until light golden. Drain on absorbent kitchen paper. Divide rice between 4 large
individual bowls. Pour about 1 tablespoon of tare
sauce over each portion, Arrange 3 prawns and 3 okra on top
of each portion of rice and pour remaining tare sauce over the top. Serve hot.
Cold left over tempura, can be used for
this dish. Gently reheat tempura in tare sauce before placing it on top
of boiled rice.