Vegetable Tempura With Ponzu Sauce

• 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)

1. 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.
2. 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.
3. 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.

flour, cornstarch, baking soda, egg, soda water, vegetable oil, choice, ponzu sauce, fish stock, lime juice, soy sauce, fresh ginger

Taken from recipes-plus.com/api/v2.0/recipes/28488 (may not work)