1Beat the egg in a medium bowl. Add VERY COLD water. Add the sifted four and mix lightly. (Do not overmix the batter)
2Heat oil in a pan to 360 degrees F. Sprinkle flour on the veggies. Dip the vegetables into the batter one at a time then coat with panko crumbs. Drop into the hot oil. Once they turn slightly yellow, remove from oil. Place them on the lined paper towel platter. (Coat and fry all the vegetables first)
3Next, make a slight slice on the shrimps and repeat the batter process. Fry until golden brown. (Do not over cook the shrimp)
4In a small sauce pan, add all the tempura sauce ingredients and let it come to boil. Stir and mix well. Remove pan and let it cool.
5Arrange tempura on a plate and serve with rice. Drizzle tempura sauce on rice. Serving for two.
6TIP: VERY IMPORTANT!
Using the icy cold water will prevent the batter from soaking up too much oil.