- 10 ice cubes
- 150g/5½oz self-raising flour
- 200ml/7fl oz cold sparkling water
- salt and freshly ground black pepper
- 300ml/10½fl oz vegetable oil, for deep-frying
- ½ chicken breast, skin removed, thinly sliced
- 1 courgette, cut into batons
- 200ml/7fl oz passata
- 1 tsp dried chilli flakes
- 1 tsp caster sugar
- 1 tbsp lime juice
- small handful fresh basil, chopped
- salt and freshly ground black pepper
- For the tempura, place the ice cubes and flour into a large bowl and then gently whisk in enough water to make a thick batter with the consistency of double cream. (You may not need all of the water.) Season with salt and freshly ground black pepper.
- Pour the vegetable oil into a large saucepan or deep-fat fryer and heat until a small cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Dip the chicken pieces and courgette batons into the batter, then carefully lower into the hot oil in small batches. Deep-fry for 3-4 minutes, or until golden-brown and the chicken is cooked through. Remove with a slotted spoon and drain on kitchen paper.
- For the dip, place all of the dip ingredients into a small saucepan and simmer gently for 4-5 minutes, stirring occasionally, or until thickened slightly. Pour into a small bowl for dipping.
- To serve, pile the tempura onto a serving plate and serve with the tomato chilli dip on the side.