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Tempura batter gives vegetables and fish a light, crispy coating for frying. The batter is best made using special tempura flour, which is available from Japanese grocery stores and large supermarkets. However, if you can’t get hold of it, use fine plain flour – do not use strong bread flour, which is too sticky.

The batter needs to remain as cold as possible, so use ice-cold water to mix it and do not stand the bowl near the hob or any other source of heat. Tempura batter must be freshly made and used immediately. If you make the batter too far in advance or prepare a large quantity the batter will become heavy and sticky while you coat and cook all the portions. Have all the ingredients ready prepared and the oil heated before mixing the batter.