Tempura 

 Got a nice, seasonal broad beans. It will go with prawn. I decided to make two kinds of tempura, broad beans-prawn-spring onion and carrot-onion-squid.

I usually use a Tempra flour sold in Japanese shop. 
Alternatively, mix plain flour (200g), 1 egg york, cold sparkling water (100cc)
Sparking water makes the tempura butter light.

Skins of Broad beans were removed. Prawns were peeled and cut into 2cm length. 

Before mixing the tempura contents with the batter, dust them with some plain flour.
This helps each piece attach together while being deepfried.

1. Heat a large frying pan and fill vegetable oil in 2-3cm depth
2. If you put a wooden stick and if small bubbles come out from the bottom quickly, it is the ‘ready’ sign for frying
3. Scoop the batter with a large ladle and power into the oil. 
4. Turn the piece over to the other side when the bottom gets crispy
5. Keep frying it for 1-2 mints
6. Place the tempura pieces over a paper towel to remove the extra oil
7. Serve them topped with salt (I often mix it wil Matcha, powdered green tea) or sauce (boil 200cc fish stock, 2 table spoonfuls of soy sauce and mirin).

The way of disposing used oil, please refere here.

How to dispose used oil?: http://www.blogger.com/blogger.g?blogID=1437022623026221745#editor/target=post;postID=8242622711669720737

Total time to prepare: 30 mins
Total cost: 6.82 pounds (5.32 for prawn and squid), 1.5 pounds for veggies)