Ingredients:

Tempura batter:
200 ml
1

1/4 tsp
3/4 cup

Seafood & vegetable:
2 - 3

ice-cold water
egg
A few ice cubes
bicarbonate of soda
plainor tempura flour

prawns, shelled leaving tails intact
fish fillet, sliced thinly into bite-sized pieces
Cauliflower, cut into florets & parboiled in hot water for 30 seconds, then drain
Lotus root, cut at a slant, parboiled in hot water mixed with a little vinegar

Method:

1. Put ice-cold water and ice-cubes in a mixing bowl. break in the egg and beat until frothy. Add bicarbonate of soda and flour and beat until just mixed. (Do not over-beat.) Batter should look lumpy and not too thick. If it is too thick, add a little more ice-cold water.

2. Arrange all seafood and vegetables on a tray or plastic container and place covered in the refrigerator to chill until serving time.

3. Just before serving, dip the pieces of chilled food, one at a time, into the tempura and deep-fry in hot oil. do not overcrowd the wok as it's important to keep the temperature of the oil at a moderately high level to achieve good results. The pieces of seafood and vegetables should be fried in the hot oil for about a minutes. Serve immediately with ready-to-use tempura sauce.