Vegetable and prawn tempura

1
Wash vegetables and dry thoroughly. Cut all vegetables into sticks about 1 cm wide and 7 cm long.
2
Heat oil to 180°C in deep fryer or saucepan.
3
Mix the flour and cornflour in a bowl. Add the yeast and very cold water until you have a fluid dough, but not too liquid.
4
Dip the sticks and shrimps one by one in the tempura batter and place in the oil.
5
When they have risen to the surface and are golden-brown (1 to 2 minutes), remove them from the oil with a skimmer and place them on absorbent paper.
It’s ready!