Opened for more than a year, yakitori specialist Yardbird in Sheung Wan is still the hottest place for the young and the hip. It is probably also the hardest place to get a table on weekends, thanks to its no-reservation policy. Those who have been to Yardbird will know that the bar and restaurant offers not only delicious yakitori but also some delicious vegetarian snacks, one of which is the savoury and fluffy sweet corn tempura.

Rather than queuing up for a table, you can now enjoy making this crisp and delicious variation of the humble vegetable at home. In the video above, we ask Matt Abergel, executive chef and owner at Yardbird to demonstrate this popular vegetarian tempura dish.

Ingredients (for 4 pieces): 

Tempura batter 

125ml ice water 
95g tempura flour 
3 ears sweet corn (just the kernels) 
6L canola oil (for the fryer) 
Salt, to taste 
Pepper, to taste