Ingredients

Method

To prepare the tempura batter, mix the flour and baking soda in a bowl. In another bowl, beat the egg and add the ice-cold water to it. Then gradually add this mixture to the dry ingredients, stirring lightly. The batter can be a bit lumpy. Remember to keep the batter cold as it helps to make the tempura crispy.

Heat the vegetable oil in a deep fryer or large saucepan to 180°C.

Dip the shrimp, bell pepper strips, and sweet potato slices into the tempura batter to lightly coat them.

Carefully drop the battered ingredients into the hot oil and fry until golden brown and crispy, which should take about 2-3 minutes for the vegetables and 3-4 minutes for the shrimp.

Use a slotted spoon to remove the tempura from the oil and drain them on paper towels.

Serve the tempura hot, with soy sauce for dipping.