Vegetable Tempura With Ponzu Sauce

• 1 cup all purpose flour plus extra, for dusting
• 1/3 cup cornstarch
• 1/2 teaspoon baking soda
• 1 egg lightly whisked
• 1 cup soda water chilled
• 2 ice cubes
• vegetable oil for deep-frying
• vegetables prepared, choice, e.g., carrot, zucchini, onion
• ponzu sauce
• 1/4 cup fish stock
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1 fresh ginger thinly sliced
• 1/2 teaspoon rice wine mirin, Japanese

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, cubes, vegetable oil, vegetables, ponzu sauce, fish stock, lime juice, soy sauce, ginger, rice wine mirin

Taken from www.yummly.com/recipe/Vegetable-Tempura-with-Ponzu-Sauce-1401220 (may not work)