Perfect tempura

To make the sauce, add all the ingredients (except the ginger or daikon) to a small pan over a medium heat to dissolve the sugar, then set aside. Once cool, add the ginger or daikon (if using).

Fill a medium wok or saucepan two thirds full of vegetable oil and heat to 170°C. Set out your prepared veg and prawns in front of you, along with a bowl of plain flour to dust them in. If possible, put the bowl you’ll mixthe batter in over a larger bowl filled with ice to keep it cool.

When the oil is nearing temperature, add all the batter ingredients to the bowl and briefly mix them together using chopsticks – you want clumps of flour and a rough consistency rather than a uniform smooth texture. Take a look at the batter – you may want to add a little more soda water if you like a lighter tempura. You’re aiming for the consistency of double cream.

One by one, dip your chosen ingredients into the flour, then the batter and put them straight into the hot oil. Work quickly to get the wok or pan filled, but don’t overcrowd it. Constantly agitate the tempura in the oil with chopsticks, flipping them over and moving them around so they pick up any drops of batter that may have separated off. Drizzle extra batter onto the ingredients while they’re in the oil for extra crunchiness (see know how).

After a few minutes the batter should turn crisp (off-white rather than golden brown). The squash may take a minute or so longer than the prawns and kale. Lift the tempura out with a wire basket or slotted spoon, put on a serving dish and serve as quickly as possible with the dipping sauce before starting the next batch, ensuring the oil has come back up to temperature.