Ok, for my long awaited tempura recipe specially for Jo Yan. Here goes:
Tempura Batter:
Prepare flour batter by mixing tempura flour (fine flour) and cold water, until proper consistency - which is like double cream thickness. Comes with practice. Add 1 egg yolk (ONLY yolk) to make better more smoother and creamier.
Fryer:
Heat up deep fryer with appropriate amount of oil (use wok if neccessary), to a temperature of around 160 celcius. If using wok, the best way to test whether the oil is hot enough is to drip a few drops of flour batter into da oil - if it rises and sizzles immediately means its hot enough.
Example of Things that CAN be Tempura Fried:
Chicken (slices rather than cubes to cook faster and more thoroughly), peppers, eggplant a.k.a aubergine a.k.a brinjal (only the skin, not the inside bit), mushrooms, sweet potato (sliced), fish (salmon or tuna), onions (diced), calamari a.k.a squid and last but not least... Prawns. Carrots can be used even in desperate situations.
Method:
Thinly dip the "things" into flour, then sink it in the tempura batter. Personally I only sink half of the vegetable "things" into the batter so after frying I can still see what what the content is. But you get the general idea.
Serving:
Serve with ginger and radish paste + tempura sauce. Oil soaking cooking paper is a good idea. As for the recipe for tempura sauce, well... It's rather complicated. =P

[Should look abit like this - it just look fancy because of the garnish... =P]
There you go Jo Yan, happy? Don't burn youself ok? =P