Finely slice spring onions, garlic, chili and cucumber then combine in a large bowl. Then pour over the yoghurt and stir through the red peppers.
Combine cornflour, ginger, chilies and flour in a large bowl, beat the eggs together with wasabi and soda water then swiftly whisk it all into the flour.
Slice your eye fillet into 2cm strips and simply dip into the tempura batter and deep fry at 180C for about 1-2 minutes or until crispy and serve immediately.
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