Prawn and Vegetable Tempura

In a chilled bowl, mix the flour, egg and ice cold water to make a lumpy, but thin batter. Leave in the fridge. For the dipping sauce, mix the dashi, water, mirin, soy sauce and bring to the boil. Let it cool to room temperature. Cut the courgette and onions into 1cm slices. Cut the carrots into 1cm sticks and the sweet potatoes in 0,5cm slices. Make a thin cut through the back of the shrimps and remove the veins. Heat the oil to 180C/350F, until a cube of bread browns in a minute. Dip the shrimps and vegetables in the cold batter and deep fry 2 or 3 pieces at a time for 2-4 minutes until cooked through and crisp (not brown). During this process, it’s important to drip more batter over them, so that you create a thicker, uneven and consequently crispier crust. Drain over kitchen paper and serve with the sauce.