Seafood Tempura

Serves 4 – 6

• 500g Tuna fillet
• 1 doz prawns
• 1 zucchini- sliced into 2cm rounds
• 1 small, sweet potato – sliced into 1cm rounds
• 1 eggplant- chopped into 2cm rectangle fingers

Batter

• 1 cup plain flour
• 200ml cold water
• 1 egg
• Ice
• ½ cup corn flour

• Canola oil

Prepare the seafood by slicing the tuna into 1cm wide portions. De-shell and devein the prawns. You may choose to leave the heads on for effect.

1. To make the batter first place ice into a large bowl and place a smaller bowl on top of the ice to help keep the mix as cool as possible.
2. Add the water and egg to the small bowl and lightly mix together. Slowly add the plain flour in small batches, being careful not to overmix. Set batter aside to continue to chill.
3. Coat the sliced vegetables and seafood in the corn flour. This is what will help the batter stick when cooking.
4. In a wok or deep pan, heat the oil to high (180 deg).
5. In batches, dip the vegetables into the batter, and shake off any excess. Place the vegetables into the hot oil using tongs and cook for 1-2 minutes, flipping to cook on both sides.
6. Once the batter slightly darkens and is crispy, remove from the oil and place on a wire rack (with baking paper underneath). Do not sit directly on paper or the batter will soften.
7. Continue the same process with the seafood. The tuna will only take 30 seconds each side and allow 1 minute each side for the prawns.
8. Serve immediately with dipping sauces of your choice.