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This is a classic tempura recipe that you can do at home. The trick is to keep the batter ice-cold and lumpy to ensure a crispy and light crust. You can also try using other ingredients like sweet potato, mushroom or eggplant. Serves 4. Recipe by Mervyn Pha
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Ingredients: Tempura batter: 500g tempura flour 700ml Ice water 1 egg Tempura sauce: 400ml water 100ml Yamasa soyu 100ml mirin Other ingredients: 12 tiger prawns 1 white radish (skin off), grated
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