I have been experimenting with batter mixes recently having been inspired by some really nice tempura prawns I had a few weeks ago. This is my first attempt at a tempura batter. Not having any prawns I decided to try it with chicken and ended up with something resembling the chicken balls you would usually get from a Chinese take away. The recipe for the batter came from here. Basically you combine 1 egg, 1 cup (100g) of plain flour and 1 cup (200ml) of ice cold water. Then just get your oil really hot (so that a piece of bread will cook in about 2 minutes) and fry them in batches. I rested them on kitchen paper for a few minutes whilst I finished the noodles. The end result was quite good, soft perfectly cooked chicken in a very light batter. The noodles were boiled and then fried for a few minutes with some ginger, spring onion and soy sauce. Next time I will be trying this with prawns and adding a sweet chilli sauce.