For the tempura, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Make the tempura batter by combining the flour, cornflour and baking powder in a bowl and whisking in enough sparkling water to make a batter the consistency of single cream.
Dip the snapper and okra into the batter, shaking off any excess, and deep-fry in the hot oil for 4-5 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)
Meanwhile, for the sweet chilli sauce, place all the sweet chilli sauce ingredients into a non-reactive saucepan and simmer for 8-10 minutes.
Serve the tempura red snapper and okra on a plate with the sweet chilli sauce in a dipping bowl along side.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.