Fruit Tempura with Raspberry Sauce

	This is a Fruit Tempura my mum makes. Give it a shot! All my friends were apprehensive at first, but then loved it when they tried it.
Ingredients:	80 g pineapple, 80 g mango, 30 ml raspberry sauce, 3 g powdered sugar. For the batter: 50 g flour, 1 egg, 125 ml water. For the raspberry sauce: 250 g raspberry, 50 g granulated sugar.
Preparation:	Fruit Tempura with Raspberry Sauce recipe is a delicious and quick dessert. Clean and then peel fresh fruits and then sprinkle with some powdered sugar. For the batter pour cold water in a bowl and dissolve flour in there, add egg and mix until smooth. To cook raspberry sauce put frozen raspberries in a saucepan, cover it with sugar and bring to a boil. Before serving dip sliced fruits in batter and carefully put in deep-fryer each piece until golden brown. Serve with raspberry sauce.