Fruit in Tempura

In a bowl combine 150 grams (approximately 5-1/4 ounces) tempura flour with 8-10 tablespoons cold water and egg whites to a thick dough.

Peel banana and cut into 4-5 equal pieces. Rinse apple, cut into quarters, remove seeds and cut into wedges. Rinse strawberries. Rinse herbs and pat dry. Dust fruit and herbs with remaining tempura flour then coat with mixed tempura batter. Place oil in a saucepan, heat oil to 180°C (approximately 350°F) and fry pieces of fruit and herbs for about 2-4 minutes until golden brown and crispy. Remove and drain on paper towels.