Saw this recipe in one of the Yum Yum magazine while looking for another recipe, while mixing the batter realise that the water content in the recipe(original was 200ml) is not enough, so I added more water but never measure, so I just list an estimated amount, this is not my first time doing such batter so I know that the batter should be smooth and not lumpy. The vegetables are quite bland, best to eat it with the japanese tempura sauce, but forgot to buy the sauce so substitute with the normal light soya sauce, and also better to eat it while warm....
150g plain flour
30g custard powder
1tsp baking powder
1tbsp corn flour
½ tsp salt
¼ tsp pepper
1 medium sweet potatotes peel and shredded
1 egg plant cut into pieces
5 ladyfinger, remove stem and cut into 2 pieces
1 small capcicum, shredded
1. Put all ingredients of batter(except oil) into a mixing bowl and mix well. Add in oil and stir until well combined.
2. Coat ingredients with batter and deep-fry in hot oil until golden brown cooked. Dish and drain.
3. Arrange tempura onto a serving plate, serve with your own flavour sauce.