For the dipping sauce:
Place the rice wine vinegar, soy sauce, water and sugar into a pan and heat until the sugar has dissolved. De-seed and finely slice the chilli and juice the lime. Add to the pan and reduce the contents by half to a thick syrupy consistency.
For the batter:
Sift together the flour, corn starch and salt. Add the ice cubes and gradually whisk in the sparkling water, it should look like double cream. Be careful not to over whisk. Keep cold until ready to use.
Peel and de-vein the prawns, wash and cut the vegetables into pieces.
Heat the oil to 170'C. The oil should be hot enough that when you drip some of the tempura batter in, it cooks and floats to the top immediately.
Dip the prawns and vegetables into the batter and fry a few at a time, ensuring that they do not touch. Do not put too many pieces in at once as this will lower the temperature of the oil. Cook for 3-4 minutes or until golden brown, then use a slotted spoon to remove the tempura from the oil and drain on kitchen paper.
Serve warm with a bowl of sweet chilli dip.
«Tempura is a light batter that needs to be kept cold before use and not over worked. A few lumps in the batter is fine. »