I’m using this recipe with silken tofu, carrots, peppers and broccoli and serving it with sweet chilli dipping sauce and soy sauce. Not exactly traditional, but I like it. This recipe is from www.ivillage.co.uk and is provided by Craig Glenday

Tempura batter

Tempura – which comes from the word ‘seasoning’ – is a Japanese style of deep-fried cooking, especially good for shellfish and vegetables. The secret to its light, crispy batter is ice-cold water and minimal beating

INGREDIENTS:

1 medium egg

225ml ice-cold water

100g plain flour

PREPARATION:

1. Beat the egg in a bowl and add the iced water. The water must be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.

2. Lightly mix in the flour with a fork and beat gently. Don’t worry too much about lumps.

Prepare this batter immediately before use. Tempura should be cooked in oil at 180C/350F ? if the coated fish or vegetables sink to the bottom of the oil, the temperature is too high.

PREP/COOK INFORMATION:

Prep time: 5 minutes

Cook time: 4 minutes