Freshly cooked tempura really takes some beating.
150g of plain flour
Sparkling mineral water
1 pinch of salt
50g of sugar
3 fresh red chillies
150g of mixed vegetables (cauliflower, carrot, broccoli, mange tout)
30ml lemon juice
10 medium prawns
2 teaspoons of vinegar
Season the flour and mix together with the water until you get tthe consistency of thin custard.
Cut the vegetables into thick strips (all the same size to help even cooking) and leave them to the side.
Wash and and de-vein the prawns and leave them aside.
Sweet Chilli Sauce
To make the chilli sauce finely chop the red chilies while at the same time boil the sugar in an equal amount of water to make a syrup. Next add the chillies and vinegar to the syrup and let it cook for 3-4 minutes before removing from the heat. Once cooled add the fresh lemon juice.
Once the batter and sauce is ready heat some vegetable oil in a deep pan. Once hot dip the vegetables and prawns in the batter and fry until golden brown. Remover carefully and drain off the excess oil on some kitchen towel.
To get the best from this dish you need to serve the tempura straight away while still hot. If you leave them too long before serving the batter will lose much of its crunch.