Vegetable Tempura With Ponzu Sauce - cooking recipe

Ingredients

1 cup all-purpose flour, plus extra, for dusting
1/3 cup cornstarch
1/2 tsp baking soda
1 None egg, lightly whisked
1 cup soda water, chilled
2 None ice cubes
None None vegetable oil, for deep-frying
None None prepared vegetables of choice (e.g., carrot, zucchini, onion)
None None Ponzu Sauce
1/4 cup fish stock
1/4 cup lime juice
1/4 cup soy sauce
1 None fresh ginger, thinly sliced
1/2 tsp mirin (Japanese rice wine)

Preparation

Sift together flour, cornstarch and baking soda. Make a well in the center and add egg. Add soda water and, using chopsticks, gently whisk until just combined. Add ice cubes just before using.
Heat oil in a large deep frying pan. Dust vegetables lightly in extra flour. Working in batches, dip vegetables into batter, letting excess batter drain off. Deep-fry for 1-2 mins, until crispy and starting to brown. Drain on paper towels.
To make the ponzu sauce, combine all ingredients in a small saucepan. Bring to a boil then reduce heat to medium and simmer for 1 min. Remove from heat and let cool. Serve with tempura for dipping.