Our local Pub Grub restaurant serves this dish – A fish feast. On this dish you get a piece of battered fish, scampi, butterfly prawns and, wait for it, Tempura Prawns. They are beyond lovely. Unlike typical ‘Chip Shop’ batter which is thick and greasy these are light and crispy. I’ve had Tempura things from Japanese places to and they’re even more lovely. Moreish too.
I thought I should try making some myself, I’ve also got mushrooms and peppers to use up from the bolognese. Now traditionally tempura batter is made with just cold water and flour though eggs, baking soda, spices etc can be added. The batter is mixed with chopsticks for only a few seconds, leaving the lumps that when combined with the chill factor create the light and fluffy crispness.