You’ll Need:

For the dipping sauce:
1/2 cup vegetable stock
4 tbsp soy sauce
1 tbsp sweet chili sauce
2 tbsp dry sherry
1 inch ginger root, grated
Sprigs of cilantro, to garnish

For the tempura:
Vegetable oil
4 tbsp cornstarch
1/2 tsp salt
3 large egg whites
1 lb mixed vegetables; spinach leaves, halved mushrooms, sliced sweet potato, squash, eggplant, red pepper
12 jumbo shrimp, peeled

Directions : To make the dipping sauce place the stock, soy sauce, chili sauce, sherry, and ginger in a large pan and bring to a boil. Simmer for 5 minutes.
Meanwhile, heat 1 1/2 inches of oil in a wok. Mix together the cornstarch and salt. Whisk together the egg whites and 4 tbsp of very cold water until light and frothy. Dust the vegetable pieces and shrimp with the cornstarch, then dip in the frothy egg; deep-fry in batches for 4 minutes until golden. Drain on paper towels.
Pour the sauce into small bowls. Pile the vegetables onto serving plates and serve with the dipping sauce