Feeling hungry?

Here's a twist on the Japanese classic, Tempura.
Make sure you're over 18 and are comfortable with cooking, if not, get an adult to help you.
What you need for the:

A) Sauce
1) 1/4 cup Sweet Soy Sauce
2) 1 Red Chilli
3) 2-3 Small bird eye chillie
4) 1 Lime
5) 2 tablespoons of water

B) Batter
1) 3/4 cup of flour
2) 1/2 Can of cold Ice Cream soda
3) A touch of salt
4) 2 ice cubes

C) Stuff to eat
1) Basically almost any soft vege and seafood

D) Cooking oil
1) Any cooking oil you're comfortable with


For the sauce, you'll need to
1) Cut the chilli's up finely and put them in a small serving bowl
2) Squeeze the juice of the lime into the bowl
3) put the soy sauce and the water in the bowl
4) Taste it and play around with the ingredients till u think its just right

For the batter you'll need to
5) Mix all the ingredients of B) Batter until they're roughly mixed. It should not be pasty and you don't need to break the icecubes up

For the veges and seafood
1) cut the veges to bite size pieces
2) For harder veges like eggplants, slice the up but not to the edge to make a fan
3) For fish, make sure there are bite sizes and no bones. Fillet them and slice them up to bit size pieces
4) For shrimps and prawns, take out the shell except the tail and clean them of the veins and stuff you don't need
5) For squids, calamari rings are nice.

Cooking

1) Make sure your oil is hot. To make sure its the right temperature, put a drop of the batter and it should float and bubble away. If it explodes or it gets brown in less then a second, lower the temperature.
2) Dunk the the veges in the batter and put the vege in the oil
3) Once it is cooked when its golden brown, take them out and put them on a kitchen towel covered bowl or large plate.
4) Do the same for the other veges and seafood. If there's not enough batter, make more and continue.

Serving

Put the whole stack of veges and seafood on the table and the serving sauce in a bowl beside it.
Give your guests a plate and a small dipping sauce bowl. Dip the fried food in the sauce and enjoy. Don't eat the shrimp's tale though

Regards,
Shaz