For batter:
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 3/4 cup iced soda water
1 teaspoon black pepper (or ginger or sesame seeds) freshly ground
Pinch salt
2 lbs. assorted market vegetables

For Ponzu dipping sauce:
1/4 lime juice
1/4  soy sauce
1/4  water
1 tablespoon chili garlic paste (sambal olek)
1 tablespoon suga

For tempura sauce:
1/2 cup soy sauce
1/4  cup water
1 tablespoon ginger, minced (or juice)
1 tablespoon sugar
1 tablespoon rice vinegar


To make tempura batter:
Blend the ingredients in the blender for 10 seconds and keep cold.

To make the sauces:
For each, whisk all the ingredients together. Reserve, chilled.

To make tempura:
Heat a tall stock pot or fryer with canola or rice bran, or other high temp trans fat free oil to 360 degrees F on a fry thermometer.

Cut the veggies appropriately sized for quick cooking–thin, lots of surface area, and blanched, cooled and dried for tough veggies (beans, sweet potato, carrots, etc.) and dip them in the batter.

Carefully drop the veggies in the fryer and cook until light brown and crisp. Drain in a slotted spoon and place on towels to drain. Serve hot with dipping sauces to the side.

SOURCE: Recipe courtesy of Chef Jamie Smith

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