* 75g Plain flour
* 75g Cornflour
* ½ teaspoon Sea salt
* 188 ml [6.5 fl oz] sparkling water, beer or lager. Must be ice cold.
* 1 free range egg - lightly beaten
* Plain flour for dredging
* Vegetable oil for deep frying

===Method===
* Ensure the water is ice cold.
* Sift the flour, cornflour and salt together into a bowl.
* Make a well in the centre of the flour and pour your chosen liquid together with the previously beaten egg into it.
* Using a balloon whisk, very gently combine ingredients into a rough batter.
* It is very important that it is not overmixed at this stage as that will make the batter stodgy.
* Once your batter is 'runny' enough to coat your chosen filling, stop mixing, even if this leaves the odd lump in the batter.
* Dredge your filling through the plain flour to coat well and then dip into the batter and deep fry for 2 to 3 minutes in small batches.
* Cooked tempura can be kept warm in an oven at 150° C (300° F), with the door left ajar to keep it crispy.
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