Tempura

Ingredients

• 2 1/2 cm (1in) piece fresh root ginger
• 100 mL (4fl oz) vegetable stock (see tip)
• 30 mL (2tbsp) light soy sauce
• 30 mL (2 level tbsp) mirin or caster sugar (see tip), plus extra caster sugar to taste
• 1 medium onion
• 1 red pepper
• 50 g (2oz) pitted black olives
• 1 long thin aubergine
• 50 g (2oz) okra
• 125 g (4oz) oyster mushrooms
• 1 bunch spring onions
• 225 g (8oz) mixed fresh squid and monkfish fillet
• 225 g (8oz) raw tiger or king prawns (optional)
• 3 sheets nori, optional (see tip)
• Oil for deep-frying
• 350 g (12oz) plain flour
• 15 mL (1 level tbsp) each bicarbonate of soda and salt
• 300 mL (1⁄2 pint) white wine
• 45 mL (3tbsp) rice vinegar or white wine vinegar

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