Ingredients:

• For batter:
• Egg – 1
• Cold water – 1/2 cup
• Maida – 1 cup
• For vegetables and fishes:
• Shrimp – 6
• Paprika – 2
• Carrot – 1
• Onion – 1
• Brinjal- 1
• Small fish
• Other seasonal vegetables
• For sauce:
• Japanese soy sauce – 1/4 cup
• Soup stock – 1 cup
• Radish grated – 6 tsp
• Ginger grated – 1 tsp

Method:

1. Take off the bones from the fishes.
2. Peel the prawns and wash well.
3. Cut all the vegetables into small sizes.
4. Make batter just before cooking.
5. Beat egg. Add cold water and maida. Mix well.
6. Do not over mix.
7. Heat oil. Coat materials in batter and deep fry.
8. For sauce:
9. Boil water with consomme cube.
10. Add soy sauce and sieve.
11. Dip the tempura in this sauce and eat.

Recipe courtesy of Niti Kumar