Light crisp fried vegetables, for an amazing dipping sauce try out our Wasabi and Sesame Mayonnaise
Prep all your vegetables and set aside
Pour the oil into a wok style pan and bring up to frying temperature, 180/190C approx
In a small bowl, sift flour to remove any clumps and to make it light and soft, In a separate medium bowl, gently beat 1 egg and add your ice water then add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour.
Dust your vegetables in the remaining flour then dredge through the tempura batter and drop into your hot oil, cook for a minute or so, remove and pop onto some kitchen paper to drain off any excess oil