Before you start, make sure that the egg and flour are chilled in the fridge and that your sparkling water is ice cold.
Heat the sunflower oil in a deep saucepan over medium heat.
Crack the egg into a large bowl, add the sparkling water and salt and beat with a whisk. Sift the flour into the bowl and whisk very lightly. Don’t worry if you have unmixed dry flour in the mixture. The consistency should be like single cream.
When the oil reaches 180°C (350°F), dip two or three of the ingredients into the batter at a time – the prawns and pumpkin can be completely dipped into the batter, but the peppers, shiso leaves and mushrooms should only be dipped on one side.
Gently slide the battered ingredients into the oil and
Serve the tempura as you cook it or place it in the oven to keep warm. Serve with warm broth or sea salt.
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