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.

In a large bowl, combine the julienned carrots, sliced onion, and julienned green bell pepper.

Add enough tempura batter to the vegetables to lightly coat them, stirring gently to distribute the batter evenly.

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

Carefully drop spoonfuls of the vegetable and batter mix into the oil, and fry them until they're golden brown and crispy, which should take about 3-4 minutes.

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

Serve the kakiage hot, with soy sauce for dipping.