How to make
Prepare the batter by mixing the type 00 flour with the corn starch, salt, baking soda, black pepper, paprika and turmeric.
Add the sparkling water gradually an stir, until you achieve a homogenous mix. Cool the batter container in a bowl with ice.
Chop the carrots and parsnip into small sticks, and separate the cauliflour and brocolli into medium sized buds.
Dip the vegetables in the cool tempura batter and deep fry in a well heated wok or pan.
Enjoy!
