Ingredients
Tempura batter
Method
1.Make batter; combine egg and soda water in bowl. Add sifted flours at once; mix lightly until just combined. Do not overmix; mixture should be lumpy.
2.Shell and devein prawns, leaving tails intact. Make three small cuts on underside of each prawn, halfway through flesh, to prevent curling when cooked.
3.Trim a thin edge off each tail and, with the back of a knife, gently press to expel any moisture that might make the oil spit during cooking.
4.Cut squid down centre to open out; score inside in diagonal pattern then cut into large squares or strips.
5.Halve onions from root end. Insert toothpicks at regular intervals to hold onion rings together and slice in between. Discard mushroom stems; cut a cross in top of caps.
6.Cut one sheet seaweed into 5cm squares; halve the other sheet and cut into 2cm wide strips. Brush seaweed strips with water and wrap tightly around middle of about 10 noodles; reserve noodle bunches.
7.Heat oil in large saucepan. Dust seafood and vegetables, except seaweed squares, lightly in flour; shake off excess. Dip seaweed squares and other ingredients in batter, drain excess; deep-fry in batches until golden.
8.Drain on absorbent paper. Only fry small amounts at a time and make sure enough time is allowed for oil to come back to correct temperature before adding next batch.
9.Deep-fry reserved noodle bundles and serve as garnish. Serve with lemon wedges and warm tempura dipping sauce.
