Japanese Mixed Prawn & Vegetable Tempura

Mix flour, egg and water to a batter. You can put a couple of ice cubes into the batter to keep it cold.

Dip asparagus in the batter and fry them in a pan with hot oil (180°C). Fry until light golden and crispy. Place the asparagus on kitchen towel. Continue with the prawns and lastly the shiso leaves. Serve right away with a bowl of soy sauce for dipping and fresh lemon to squeeze.