Shrimp Tempura - serves 4

Preparation - 20 minutes, cooking time - 15 minutes

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

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.