Tempura Cheese-Stuffed Chillies Recipe

1. Slice the chillies in half lengthways, keeping the stalk intact. Use a small, sharp knife to remove the seeds. Divide the cheese among the chillies and enclose. 
2. Combine the flours in a small bowl. Add the iced water and stir until just combined but still lumpy. 
3. Pour enough oil into a small frying pan to come 2 cm (3/4 in) up the side and place over high heat until shimmering. Working quickly, dust the chillies in the extra flour, then coat in the batter. Add to the oil and cook, turning, for 2 minutes, or until lightly golden and crisp.
4. Drain on paper towel and serve with the soy sauce.

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