From Reuben’s Kitchen
Prawn, Scallop & Avocado Tempura

Serves 4
Ingredients:
12 raw, shelled, headless prawns
8 scallops or sliced squid tubes
1 avocado (peeled and quartered)
6 spring onions
Sunflower oil for deep-frying

For the batter:
1 egg
120 ml iced water
3 tablespoons plain flour
1 tablespoon cornflour

For the dipping sauce:
3 tablespoons mirin (sweet rice wine)
3 tablespoons Kikkoman soy sauce
2 tablespoons finely grated ginger

Combine the egg and iced water together in a bowl and stir until well mixed. Sift over the flour and the cornflour and mix very briefly until just combined. The batter should be slightly runny. If too thick, add more water.

Combine all ingredients for dipping sauce and keep aside.

Heat the oil and test the temperature by dropping a little batter into it. The batter should rise to the surface and brown in 30 seconds. Coat the rest of the ingredients and deep-fry in batches until crisp and golden in colour. Remove from oil and drain on kitchen paper. Serve on plates with dipping sauce on the side.