Tempura with ponzu dipping sauce

1.Make ponzu dipping sauce.

2.Trim and chop vegetables into bite-sized pieces.

3.Make tempura batter.

4.In wok, deep-fryer or deep, wide saucepan, heat oil to 180°C. Dip prawns and vegetables into batter, one piece at a time; wipe off excess batter against edge of bowl, lower carefully into oil. Deep-fry, in batches, about 30 seconds or until cooked through. Drain on absorbent paper.

5.Serve tempura immediately with ponzu dipping sauce.

6.In a small saucepan, bring mirin, vinegar, stock and sauce to the boil. Reduce heat, simmer 2 minutes; cool. Stir in juice.

7.In a medium bowl, combine flour and the water. Using chopsticks, mix in ice and seeds. Batter should be light and slightly lumpy.