Broccoli, Pumpkin And Onion Tempura With Soy Dipping Sauce

• 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

1. 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.
2. Preheat the oven to 325u0b0F. 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.
3. 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.
4. 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.

sake, red chili pepper, soy sauce, mirin, flour, cornstarch, egg white, club soda, vegetable oil, flour, onions, broccoli, pumpkin, lemons

Taken from recipes-plus.com/api/v2.0/recipes/34769 (may not work)