Step 1

For the dipping sauce, in a small bowl, stir together all the ingredients

Step 2

Set aside

Step 3

For the tempura, in a large heavy pot or wok, heat the oil over medium-high heat to 350°F

Step 4

In large bowl, using chopsticks, stir together the flour and 3 cups ice-cold water just until a thin batter forms and some small lumps remain

Step 5

Place some flour in a dish

Step 6

Working in batches, dredge the vegetables in the flour to coat lightly and then dip them into batter to coat lightly

Step 7

Place the battered vegetables in the hot oil and fry for 2 to 3 minutes, or until the coating is crisp

Step 8

Using a slotted spoon, transfer the vegetables to a baking tray lined with paper towels to drain excess oil

Step 9

Repeat with the shrimp

Step 10

Place the tempura on a platter, garnish with the cilantro and serve with lemon wedges and dipping sauce