Broccoli, Pumpkin And Onion Tempura With Soy Dipping Sauce - cooking recipe

Ingredients

1/3 cup sake
1 small red chili pepper, seeded and finely chopped
1/3 cup reduced sodium soy sauce
1/3 cup mirin (Japanese rice wine)
2/3 cup self-raising flour
2/3 cup cornstarch
1 None egg white, lightly beaten
1 1/4 cups club soda, chilled
None None Vegetable oil, for deep-frying
2/3 cup flour
2 large onions, cut into rings
1 lb broccoli, cut into small florets
1 lb pumpkin or butternut squash, peeled, seeded and thinly sliced
3 None lemons, halved

Preparation

For the soy dipping sauce, place sake in a small saucepan on medium heat and bring to a boil. Reduce heat to low; simmer for 2 mins, or until reduced slightly. Stir in chili pepper, soy sauce and mirin. Remove from heat. Set aside to cool.
Preheat the oven to 325\u00b0F. Sift self-rising flour and cornstarch into a large bowl. Using chopsticks, stir in egg white and club soda until almost smooth. Season with salt.
Pour enough oil into a large, heavy-bottomed saucepan to reach a depth of 4 inches. Heat on high until a cube of bread sizzles on contact. Place flour on a plate. Dust vegetables in flour to lightly coat. Dip into batter, allowing excess to drip off. Deep-fry vegetables, in small batches, for 2 mins, or until golden brown and crisp, reheating oil between batches.
Using a slotted spoon, remove vegetables to paper towels to drain. Transfer to a baking pan in oven to keep warm while remaining vegetables are cooking. Serve with lemon halves and soy dipping sauce.