Vegetable Tempura

Makes 4 servings

Ingredients:

Tempura Batter:

1 cup cold water or cold beer1 tablespoon vegetable oil

1 egg yolk1 cup sifted unbleached flour1 tablespoon cornstarch

1 teaspoon baking powder1 teaspoon garlic powder1/2 teaspoon paprika

1 teaspoon salt

Dipping Sauce:

2 tablespoons rice wine vinegar

1/2 cup soy sauce1 teaspoon Mirin

1 tablespoon ginger, grated

1 tablespoon sliced scallions

Preparation:

Batter:

In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.

Dipping Sauce:

Combine all ingredients in bowl. Stir to combine. Keep Chilled until use.For tempura vegetables, simply drop your choice of veggies (zucchini, mushrooms, broccoli, etc.) into the batter, remove with tongs and drop into hot (350 degrees) peanut oil until golden brown. Serve with dipping sauce on the side.