Crayfish and Vegetable Tempura

A jumble of some of the best things to cover in batter.


Make as many pieces as you wish from the below:
Lotus root
Shishito peppers
Crayfish tails
For the batter:

100g plain flour, sieved
1 egg
220ml ice cold water, best with ice cubes

For the dip:
50g soy sauce
3 tbsp rice wine vinegar
1 garlic clove, sliced
Chunk of ginger, sliced
1 red chilli, sliced
A big chunk of daikon radish, grated
OR use a tempura sauce and add the radish


1. Cover a pan with a couple of inches of oil and leave on a medium-high heat.
2. Mix together the batter ingredients.
3. Dip each piece into the batter and transfer to the oil. It should take each one around 45 seconds and you may need to turn them mid-way.
4. For the dip just mix all the ingredients together and finish with a chunk of radish.