Tempura Batter

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Ingredients

1 egg yolk from a large egg

1 cup (240 ml) iced water

½ cup (120 ml) (70 gm) (2½ oz) plain (all purpose) flour, plus extra for dredging

½ cup (120 ml) (70 gm) (2½ oz) cornflour (also called cornstarch)

½ teaspoon (2½ ml) (2½ gm) (0.09 oz) baking powder

oil, for deep frying preferably vegetable

ice water bath, for the tempura batter (a larger bowl than what will be used for the tempura should be used. Fill the large bowl with ice and some water, set aside)

Sweet potato, peeled, thinly sliced, blanched

Carrot, peeled, thinly sliced diagonally

Pumpkin, peeled, seeds removed, thinly sliced blanched

Green beans, trimmed

Green bell pepper/capsicum, seeds removed, cut into 2cm (¾ inch)-wide strips

Assorted fresh mushrooms

Eggplant cut into strips (traditionally it’s fanned)

Onions sliced

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