Japanese Tempura

1 cup		cup corn flour
2/3 cup		cup white flour
4 tsp		baking powder
1 tbsp		crushed or coarsly ground mustard seeds
1 1/2 tbsp	semolina
1 1/2 tsp	salt
2 cups		ICE COLD water.
white flour	For pre-batter covering of vegitables.

1. Prepare your vegitables, cut into fair sized chunks you don't want them to
   be too small, or all your going to taste is the batter.
2. Place all the dry ingredients in a large bowl and mix thoroughly.
3. Heat oil to 190C (375f), you don't want this TOO hot, it should be just hot
   enough that when you drop a peice of bread, it takes roughly 60-90 seconds
   to turn a nice brown.
4. Add *just* enough water to the batter so it's realativily thick but not too
   watery you don't want to mix this into a smooth cream you want it really
   chunky to add to the final texture.
5. Coat the vegitable pieces in flour, then dip into the batter, you want to
   ensure it is covered completely or oil will leak in and make it extremely
   oily.
6. Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
   Drain and remove onto a plate with some kitchen paper.


* I normally use about 1/2 the tempura mixture first, then add more + water as
  needed so i have some to save for later on.  This ensures the better dosn't
  get too warm, as well.
* This is best when served immediately, however it reheats extremely well.
* I recommend using cauliflower, brocolli, zuchinni (quartered and cut into
  spears)