Recipe for Tempura - Seafood and vegetables deep fried in tempura

Ingredients for Tempura - Seafood and vegetables deep fried in tempura:
Tempura batter mix*
Tempura
dipping sauce*
Prawn: raw and large
Seafood: almost everything is
possible
Vegetables: pumpkin, carot, sweet potatoe, eggplant, and more

Mushrooms
and much more to try.

Tempura - Seafood and vegetables deep fried in tempura preparation instruction:
Prawn: Remove the head and
the shell. Make little cuts on the inside of the curved prawn since they
look nicer if their posture is straight.
Cut the vegetables in about 1cm
thick pieces.

You can use whole mushrooms.
Mixtures: Cut
various ingredients in small pieces and mix them together, eg. green onion,
prawn and carots.

Mix Tempura flour with the amount of water
described on the package. Do not mix it completely, but leave some small
lumps in it.
Cover all the ingredients completely with the batter.

Mix also the mixtures made of the small cut ingredients with batter, and
try to deep fry it together. Don't let them fall apart in all the pieces.

Deep fry at 180 degrees celsius. Be careful, and do not use wet
ingredients because the water would react strongly with the hot oil, which
may harm your skin or eyes.
When the Tempura pieces are beautifully
golden, take them out, and try to remove as much oil as possible.