Gamberoni tempura (prawn tempura)

Sieve the cornflour and flour into a bowl and mix in the peppercorns, salt and 5 spice powder.

Stir in the soda water - the batter should be thin, almost broth-like. If it seems too thick, add more soda water.

Heat the sunflower oil in a wok or deep fat fryer. Dip the prawns into the batter and fry for about1 minute, until crisp and golden. Transfer to a baking tray lined with absorbent paper and keep warm.

Mix together the chilli, watercress, apple, walnuts and bean sprouts in a large bowl and season with a little salt.

Stir in the extra virgin olive oil and soy sauce. Mix well and divide equally between 4 plates.

Place a handful of fried prawns on top and serve at once.