Yuzu-Mayo : Whisk the yolk with mustard, sugar, salt and vinegar.
Slowly, while whisking add the oil, initially, drop by drop.
Whisk vigorously until you get the desired consistency.
Then whisk in the soya sauce, SPRIG Yuzu Extract and garlic.
Tempura Batter : Whisk all the ingredients together to make the batter.
Place the frying oil in a large vessel and place on heat.
Coat all the vegetables lightly in rice flour.
Once the oil starts to bubble, dip each vegetable into the batter and then place carefully into the oil.
Once the vegetables are fried and batter has cooked through, remove with a slotted spoon and place on paper towel.
Soak of excess oil and place in serving platter with the Yuzu Mayo dipping sauce.