• Any seafood or vegetable of your choice
• 2-3 prawns, shelled leaving tails intact
• Fish fillet, sliced thinly into bite-sized pieces
• Cauliflower, cut into florets and parboiled in hot water for 30 seconds, then drained
• Lotus root, cut at a slant, parboiled in hot water mixed with a little vinegar

• 250ml ice-cold water
• 1 egg
• A few ice cubes
• 1/4 tsp bicarbonate of soda
• ¾ cup plainor tempura flour

Directions :

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 the 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 minute. Serve immediately with ready-to-use tempura sauce.