Ingredients

8 small selar
1 medium eggplant, cut into wedges
3 tablespoons flour, for dusting
1 cup all-purpose flour
1 egg yolk
1/2 cup cold water
oil for frying

Sauce:
6 tablespoons light soy sauce
juice from 2 limes
4 tablespoons sherry

Method
1. Dust fish and sliced eggplants with the 3 tablespoons flour.

2. Mix all the ingredients for the sauce and leave it aside.

3. Make a batter by beating together egg yolk and water. Add in the all-purpose flour and mix well with a spoon.

4. Heat oil in pan and fry fish and eggplants until golden brown. Serve with sauce.

Note: You can serve this tempura with rice, nasi lemak or fried noodles. If you do not want the sauce, fry the fish and eggplant with some salt.