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Ingredients

• sunflower oil, for deep-frying
• 250 ml iced water
• 1 cold egg white, beaten
• 100 g chilled tempura flour
• pinch baking powder
• 12 raw prawns, peeled and de-veined, but tails on
• 150 g squid
• 12 baby spring onions

• 50 ml mirin
• 50 ml yuzu juice, (or lemon and lime juice)
• 75 ml soy sauce
• 25 ml rice vinegar, or Mirin
• handful bonito flakes
• 1 x 5 cm square dried kombu

• 2 tbsp grated daikon radish
• 2 tsp very finely grated ginger

Description

Merrilees Parker Encloses Succulent Seafood In A Crisp Light Lacy Batter And Serves It With A Tasty Piquant Dipping Sauce

UK TV