Cut the broccoli into small
florets, leaving the stalk on.
Finely slice the onion, and cut
the capsicums and the carrot into very thin strips.
Cut the beans to the same length,
and cut in half lengthways.
To make batter : whisk the water
and egg yolk in a bowl.
Sprinkle the flour over the top
and stir in lightly with chopsticks or a fork until just combined.
The mixture will be lumpy.
Half fill a medium heavy based pan
with the oil and heat it to hot.
Dust the vegetables in flour,
shaking off any excess.
Using tongs, gather a small bunch
of vegetables (about two pieces of each kind of vegetable) and dip
into the batter, pushing any lumps to one side; allow the excess to
drain off.
Carefully lower the bunch of
vegetables into the oil.
Hold submerged in the oil for a
few seconds until the batter begins to set and the vegetables hold
together.
Release from the tons and cook
until crisp and golden.
Drain on paper towels.
Repeat until all the vegetables
are cooked.
Serve immediately with the dipping
sauce.
To make dipping sauce : Place all
the ingredients in a bowl whisk until the sauce is combined.
