Ingredients
1 medium aubergine
2 red bell pepper, seeded
2 ¼ cups all-purpose flour, plus extra for dusting
4 baby squid, cut into rings
7oz green beans, trimmed
12 mint sprigs
oil, for deep-frying
2 egg yolks
2 cups iced water
1 teaspoon salt
grated daikon or pink radishes, to serve

For the dipping sauce
1 cup water
3 tbsp mirin or sweet sherry
3 tbsp soy sauce

Directions
1. To make the dipping sauce, mix the sauce ingredients together in a pan, bring to the boil and then strain into serving saucers and leave to cool.
2. Cut the aubergine and peppers into fine julienne strips using a sharp knife or a mandolin. Put the flour for dusting into a plastic bag and add the squid. Shake the bag to coat the squid with a little flour, then place on a serving platter. Repeat with the vegetables and mint.
3. Heat the oil for deep-frying in a wok or deep pan to 375F. Transfer to a burner at the table.
4. When ready to eat, beat the egg yolks and the iced water together. Tip in the flour and salt, and stir briefly. It is important that the tempura is lumpy and not mixed to a smooth batter.
5. Each diner dips the food into the batter and then immediately into the hot oil using chopsticks. Fry for 2 minutes, or until crisp.