Once you've mastered a light and fluffy tempura batter, you can try using it in lots of other tasty recipes.
Seafood fritto misto: Cut 2 firm, skinless white fish fillets (such as pollock or haddock) into bite-size pieces. Dip in the tempura batter, along with 12 king prawns and 150g raw squid rings. Fry until cooked through and golden.
Mixed tempura with dipping sauce: Thinly slice your choice of veg, such
as red pepper, onion, sweet potato and aubergine. Smaller items, such as baby corn, green beans and asparagus also work well and don’t need chopping. Dip in the batter and fry until golden. Serve with a dipping sauce made from 100ml soy sauce, 2 tbsp each clear honey and lime juice, 1 tsp grated ginger and 1 finely chopped red chilli.
Banana and coconut fritters
: Chop 4 bananas into 5cm chunks.
Add 1 tbsp clear honey and 3 tbsp desiccated coconut to the tempura batter. Dip the banana in the batter and fry until crisp and golden. Serve with vanilla or coconut ice cream.