Beer Tempura fish and vegetables

Ingredients:

1 egg
225m iced light Asian beer
50g pain four
50g corn flour

Method:

1. Beat the egg in a bowl and add the iced beer. The beer should be as cold as possible to prevent the batter absorbing oil, keeping it crisp and light
2. Lightly mix in the flours with a fork, not worrying too much about any lumps
3. The batter needs preparing immediately before using.
4. The Tempura should be cooked in oil at 10c/350f, if it sinks then the oil will be too high
5. There’s no end to what you can try in Tempura batter, any fish, cleaned and cut into strips will work as do squid rings and large prawns, cleaned and halved lengthwise.
6. Vegetables such as spring onion, mushrooms, sprouting broccoli, radish, squash, baby carrot and mange tout/sugar snaps are great cleaned and trimmed as necessary