|Ice water||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs)|
Slice vegetables into thin strips, keeping them separate, and set aside.
To mix batter, beat egg; add cold water and sifted flour all at once.
Blend thoroughly, but do not overmix.
Heat oil in deep pan (or wok) until a drop of water dropped into oil sizzles.
Dip vegetables, a few at a time, in batter, then fry them until crisp, using tongs to turn them.
Take out of pan or wok with slotted spoon.
Drain on paper towels.
Dip vegetables in soy sauce before enjoying.