Serves: 4 as a snack

Sunflower or other neutral oil to shallow fry
1 cup (150g) self-raising flour, plus extra to dust
1 tbs curry powder
1 cup (250ml) cold sparkling water and 2-3 ice cubes 
1 egg white, lightly beaten
Mixed vegetables (like broccolini, baby bok choy, chillies)
1 tbs salt flakes
1 tsp hot paprika or ground chilli

Sour chilli dipping sauce:
2 tbs light soy sauce
2 tbs fresh lime juice
2 tbs fish sauce
2 tsp caster sugar
1 tbs sesame oil
3 birds eye chilli, burnt and chopped 

 For the dipping sauce, char the chillies over an open flame then cool and chop. Combine with remaining ingredients. Note, if you dont want the sauce too hot, remove the seeds and white membrane from the chilli. 

For the tempura, heat oil in a deep frypan or saucepan until it reaches about 180 degrees. Place the flour in a bowl and season with salt along with the curry powder. Whisk in the egg white along with the cold water, adding the ice cubes to keep it cold. Dont worry if there are some lumps, this will all crisp up nicely. Halve any of your vegetables lengthways so they cook evenly then dip in the tempura mixture, allow some to drain off and cook in the hot oil (in batches) for 3 minutes or until golden. Make sure you dont overcrowd the pan as this will reduce the temperature of the oil too much. Drain the fried tempura on a wire rack, this will make sure it stays crisp. Combine salt flakes with the hot paprika and sprinkle over the tempura. Serve immediately with the dipping sauce.