Corn Tempura

Directions

In large bowl. whisk together flour, cornstarch, baking soda, egg and ½ cup of the ice water.

Whisk in remaining water, ¼ cup at a time, to make thin batter.

Stir in corn. Place bowl in second bowl filled with more ice water.

Pour enough oil into wok or dutch oven to come about 2 inches up side.

Heat unti deep-fryer thermometer 375℉ (190℃) (190 cup degree), or until 1-inch cube of white bread turns golden in 30 seconds.

Gently drop batter, 2 tablespoons at a time, into hot oil (batter will sik slightly then rise to surface with bits breaking off at edges).

Deep-fry, turning once, until golden brown, about 3 minutes.

Drain on paper towel-lined rack.

Dipping sauce:

In small saucepan, bring dipping sauce and water to boil.

Remove from heat.

Squeeze out liquid from radish, add daikon to sauce.

Serve with tempura.