tempura batter

1/4 cup rice flour
3 cups soda water, plus more if necessary
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 tablespoon salt
1 teaspoon cayenne pepper

In a small bowl, stir together the rice flour and 1/2 cup of the soda water until blended. Set aside. Into a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Stir into this mixture the remaining 2 1/2 cups soda water, salt, and cayenne; then, stir in the rice flour mixture. Cover the bowl with plastic wrap and leave it to rest in the refrigerator at least 1 hour before use.

Dip into batter, and fry at 350-375 degrees. Keep warm in preheated oven (to lowest setting) while you fry the remaining.