1. In a large mixing bowl, put plain flour, cornflour and baking powder and combine. Make a well in centre.
2. Gradually add iced water, whisking to just combine ingredients. Don’t overmix. The batter should be a bit lumpy and fairly thin, but should be able to coat back of a metal spoon and hold its shape when a line is drawn through.
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3. Tempura batter is perfect for deep frying vegetables and fish.
4. Heat oil to 170°C in a deep-fat fryer or use a high-sided pan half-filled with oil. The oil will be hot enough when a cube of bread browns in 40sec. Dip vegetables or fish in batter and fry straightaway. Cook tempura for 2min until batter is crisp.
5. Drain on kitchen paper, season with salt and serve immediately.
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White China tea plate, White China oval plate, White China small bowl, Sophie Conran. Classic glass bowl (2 litres), Classic glass measure jug (0.5 litre), Classic glass measure jug (1 litre), Impressions ceramic ramekins, Pyrex. Large Twin Pure Steel whisk, Loft 24-piece dinner set, Zwilling J.A. Henckels. Pro 500 fryer, Magimix UK.
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