Crayfish tempura with an Asian dipping sauce

Using a pair of scissors, cut the crayfish down the middle from the tail to the head and remove any veins. Remove the flesh from the shells and discard the latter.
Cut the flesh into bite-sized pieces and set aside. Whisk together the flour and soda water until no lumps remain, then fold in the beaten egg white. Heat the oil in a small saucepan over a high heat.
Dip the crayfish pieces into the batter to coat liberally, then drop into the hot oil and fry until fluffy and golden. Remove and drain on paper towel. Serve warm with soya sauce mixed with fresh chilli.