• Wash and peel prawns without removing tails. Cut carrot into thin slices and cut into shapes with small pastry cutters.
• Cut green pepper into bite sized pieces and cut mushrooms into quarters. Slice aubergine in half lengthways and cut into 1 inch (2.5 cm) pieces. Then make five or six deep slits in skin.
• Peel onion and cut into wedges. Trim beans, cut in half and wrap sets of three in narrow 2 inch (5 cm) strips of nori.
• Mix 15 fl oz (450 ml) iced water with egg yolk. Add sifted flour and bicarbonate of soda, mixing roughly.
• Heat oil in deep fat pan or wok to 180°C (350°F) or until a drop of batter sizzles on contact.
• Dip prawns and vegetable pieces into batter and place in oil, not cooking more than 10 or 12 pieces .in the pan at one time.
• Cook for 2 to 3 minutes each side until golden. Drain on kitchen paper. Keep warm in oven until all items are cooked — but eat as soon as possible.

Tempura Sauce

• In Japan, everyone would have a little bowl of sauce to eat with the tempura.
• Mix all ingredients together in a small saucepan, heat gently and serve hot.