Vegetable and Seafood Tempura | RICARDO

Ingredients

• 1 cup (250 ml) water
• 1 sheet nori, cut into chunks
• 1/2 cup (125 ml) bonito flakes (see note)
• 2 tablespoons (30 ml) mirin
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) peeled and finely grated daikon
• 16 raw prawns, peeled with the tail
• 1 small sweet potato, peeled and cut into 1/4-inch (1/2-cm) thick slices
• 100 g maitake, enoki or oyster mushrooms, separated into florets
• 1/2 lb (225 g) thin green beans
• Curry powder, to taste (optional)
• Wedges lime or lemon (optional)
• Salt (optional)
• 1 cup (250 ml) cake flour
• 1 teaspoon (5 ml) baking powder
• 1 cup (250 ml) ice water
• Canola oil, for frying