• 1 sheet yaki-nori (seaweed)
  • 20g dried cellophane (harusame) or rice noodles
  • Vegetable oil, for deep frying
  • 12 king prawns, peeled with tail left on, deveined
  • 80g kingfish, thinly sliced
  • 1 small (250g) kumara, peeled, thinly sliced
  • 8 small asparagus, stem trimmed
  • 8 fresh shiitake mushrooms, halved if large
  • Potato starch or cornflour, for coating
  • Lemon wedges, to serve

Tempura batter

  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) cornflour
  • 1 egg, lightly beaten
  • 2/3 - 3/4 cup (165-180ml) cold water or soda water

Dipping sauce

  • 1/3 cup (80ml) Kikkoman Tempura and Noodle Sauce
  • 1 cup (250ml) warm water
  • 1/4 grated daikon, squeezed gently to remove excess liquid
  • 1 teaspoon grated ginger
Add carrot, sliced onion, green beans, pumpkin, eggplant, lotus root. Use Tempura flour mix, available from Asian grocery stores. Add 2-3 teaspoons sesame oil to vegetable oil for added flavour.
Kikkoman Tempura and Noodle Sauce is available at selected supermarkets.

Cut nori in half. Cut one half into 5cm squares. Cut the other half into 2cm wide strips. Divide harusame noodles into small bundles of 6-8 noodles each. Brush seaweed strips with water and wrap tightly around the middle of each bunch of noodles.

Heat oil in wok or deep fryer to moderately hot, 170 deg C (340 deg F). 


Using chopsticks and being careful not to overmix, prepare batter by mixing flours with lightly beaten egg and enough cold water until just combined but small lumps of flour can still be seen. 
To test oil temperature, drop a small amount of batter into the oil. If it quickly floats, it is ready. Dust prawns and vegetables, but not nori, with potato starch, shaking of excess. Dip in batter and cook, in batches, until golden. Nori is only dipped in batter on one side.
Drain on paper towel. Allow oil to come back to correct temperature between batches.
Increase oil temperature to 200 deg C (400 deg F) and cook noodles in batches for 1-2 minutes or until they double in size and float. Serve immediately as a garnish with tempura and lemon wedges, with dipping sauce and daikon and ginger separately.
Dipping sauce: Combine sauce concentrate with warm water. Pour into 4 dipping bowls. Place grated daikon in another small bowl and top with grated ginger. Daikon and ginger are added to the dipping sauce, according to personal taste.