These crisp Japanese-style treats are great for nibbles or a veggie main course.
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Making tempura batter
Mix this just as you are about to cook. Sift 85g/3oz plain flour and 1 tbsp cornflour with ½ tsp fine sea salt into a large mixing bowl. Whisk in 200ml/7fl oz ice-cold sparkling mineral water along with a few ice cubes using a whisk, but don’t over beat. It doesn’t matter about a few lumps. Use immediately.
Keeping it crisp
The secret is: don’t over-mix it, or let it stand; keep the batter ice-cold and the oil hot; and don’t fry too many pieces at once as this will reduce the temperature of the oil.