Ingredients: (Makes 1 batch)
310 ml (10¾ fl oz/1¼ cups) iced water
45 g/1½ oz/¼ cup) potato starch, sifted
140 g/5 oz/1 heaped cup plain all-purpose flour, sifted
¼ teaspoon baking powder
Method:
To make one batch of the tempura batter, pour the iced water into a bowl. Add the sifted potato starch, flour, baking powder and ¼ teaspoon salt all at once and give just a few strokes with a pair of chopsticks to loosely combine. There should be flour all around the edges of the bowl and the batter should be lumpy. (If the kitchen is hot, place the bowl over a bowl of iced water.)