Exotic Japanese Seafood Tempura

Instructions:

1. Clean the prawns, squid, and fish fillets and pat dry with a kitchen towel.
2. For the tempura batter, mix the batter mix with ice water in a bowl until it forms a lump-free, thin batter.
3. Heat the sunflower oil in a deep frying pan or a fryer. It should be hot enough so that a drop of batter sizzles and turns golden within seconds.
4. Dip each seafood piece into the batter, allowing the excess to drip off, then carefully lower into the hot oil.
5. Fry until crisp and light golden brown, then remove with a slotted spoon and drain on kitchen paper.
6. Serve the seafood tempura immediately with dipping sauce.