For the prawn tempura, pour the vegetable oil into a large saucepan or deep fat fryer and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place the ice cubes, baking powder and flour in a large bowl. Gradually whisk in the sparkling water until the batter has the consistency of double cream.
Dip the prawns into the batter and then carefully place each into the hot oil. Deep fry for 3-4 minutes or until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.
For the sweet and sour sauce, in a small pan, gently fry all the ingredients for 6-8 minutes or until the pepper has softened.
For the choi sum, heat the sesame oil in a wok, add the choi sum and stir fry for 1-2 minutes. Stir in the soy sauce when the choi sum begins to wilt.
To serve, pile the choi sum onto a serving plate, top with the prawn tempura and serve with the sweet and sour sauce on the side.
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