Cut the peeled shrimp into 1cm pieces. Slice the corn kernels off the cob. Trim the ends of the green beans and cut them diagonally into 1cm pieces.

In a bowl, mix the chopped ingredients with 1 tbsp of tempura flour until lightly coated.

In another bowl, mix 100g of tempura flour with 100ml of water to make the batter. Add the coated ingredients and mix gently.

Heat vegetable oil in a pot to 170°C. Using a large spoon, divide the mixture into 5 portions and carefully drop them into the oil. Fry until golden and crispy, flipping once.