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    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • Batter
    • 1 egg yolk
    • 225ml iced water
    • 115g plain flour, sifted
    • 16 asparagus tips
    • 1 long, red-fleshed, sweet potato, peeled
    • 8 shiitake mushrooms
    • 8 spring onions
    • Sunflower oil for deep-frying
    • 4 thin fillets of plaice, skinned and halved lengthways
    • Soy sauce or tamari sauce, to serve


    1. Trim the asparagus, slice the potatoes into very thin rounds and trim the mushrooms and spring onions.
    2. Pre-heat the oil in a deep pan to about 170°C. Make the batter just before you're ready to cook. Beat the egg yolk and ice-cold water roughly with chopsticks. Add the flour and mix with just a few strokes of the chopsticks - the lumpier it is, the better!
    3. Coat the asparagus spears with batter and deep-fry for 3 minutes. The batter should not colour. You'll probably need to do this in batches. Keep the asparagus warm while you fry the remaining vegetables in the same way. Then increase the heat of the oil to 180°C, dip the fish in batter and and fry for 4 minutes - again, the batter should not colour. Serve the tempura immediately with soy or tamari sauce to dip.

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