For the dipping sauce, combine all the ingredients, stirring well to dissolve the sugar. Set aside and allow to cool before using.

Using a vegetable peeler or a very sharp knife, cut thin strips of butternut, carrot and sweet potato. Place the vegetable strips and asparagus aside while you prepare the batter.

Place the ice water in a medium-sized bowl and whisk in the egg yolk using chopsticks. Add the flour and gently whisk to combine. Do not over
whisk! A few lumps and bumps add to the success of tempura.

Heat the oil in a deep frying pan or medium-sized pot. Once the oil is hot, in batches, dip the vegetable strips and asparagus into the batter and drop them into the oil. Allow them to rise and turn a light golden colour. Remove and drain on kitchen paper. Repeat until all the vegetables are done and you are left with a stack of golden and crispy tempura.

Serve with the tempura dipping sauce.

Tip: You can use whatever vegetables that you prefer or have available. Prawns are also scrumptious!