Tempura Vegetables

1 pound cut-up mixed fresh vegetables, such as asparagus, green beans, Chinese long beans; carrots, sweet or white potatoes, or parsnips; broccoli florets; mushrooms; zucchini (courgettes) or eggplant (aubergine); and/or bell pepper (capsicum) strips

FOR TEMPURA: In a medium mixing bowl stir together flour, bicarbonate of soda, and salt. Make a well in the centre. Combine egg yolk and ice water; add all at once to flour mixture. Stir just till combined (a few lumps should remain).

In a deep, heavy saucepan or deep fryer heat 2 inches of oil to 365 degrees F. Dip completely dry vegetables into batter, a few pieces at a time, swirling to coat. Fry a few pieces at a time in hot oil for 2-3 minutes or till golden, turning once. Using a wire skimmer or slotted spoon, remove vegetables from oil.

Drain on a wok rack or on paper towels. Keep warm in a preheated 300 degree F oven while frying remaining pieces. Serve warm with dipping sauce.

For Sauce:
3 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons dry sherry
1 tablespoon finely chopped spring onion
1 teaspoon sugar
1 teaspoon sesame seed
Few splashes bottled hot chili sauce

FOR SAUCE: In a small mixing bowl combine soy sauce, orange juice, sherry, spring onion, sugar, sesame seed, and hot chili sauce. Set aside.