Ingredients

1 cup	plain flour
1 1/2 cup	ice water (really cold)
1	egg yolk
1/8 tsp	bi-carb soda
	vegetable oil for cooking eg canola
	vegetables - see notes
	rice to serve
	soy sauce to serve

Equipment

• deep fryer or wok
• fire extinguisher - we're deep frying people!
• oven

Method

1. peel and slice all the vegetables
2. put egg yolk, bi carb and 1 cup of ice water in a bowl
3. beat in the flour with chopsticks or a wooden spoon
4. add more water to make a runny batter - thin with some lumps
5. set up a draining rack with lots of absorbent paper town
6. preheat oven to 100C to keep tempura warm while rest is cooking
7. put about 500ml oil in wok and bring to boil - test temperature by dropping in a small amount of batter - it should tuurn golden in under 1 minute
8. dip each vegetable in batter individually and deep fry 1 minute on each side in batches - don't overfill the wok
9. remove and drain, then place in oven to keep warm
10. serve immediately with rice and soy dipping sauce

Notes

keep the batter cold - the greater the temperature change the crispier the batter, use the batter ASAP after making

eat the tempura ASAP after making it tastes best hot and the batter goes soggy quickly as it cools

Good things to tempura:
pumpkin
broccoli
eggplant - this is a sponge it soaks up all the oil
sweet potato
carrot
capsicum
beans
anything else in season

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