An Asian seafood and tempura dish from Gael in Cambridge
1. To make the batter mix the plain flour, baking soda, egg and cold water.
2. Pop two or three ice cubes into the batter and let it rest for 10-15 minutes.
3. Dip the vegetables or prawns into the mixture until coated then deep fry in very hot oil until lightly golden (should only take a couple of minutes).
4. Put onto kitchen towels to drain excess oil then serve with sweet chilli sauce.
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