Corn Tempura

Directions

1. 1
   In large bowl.
2. 2
   whisk together flour, cornstarch, baking soda, egg and 1/2 cup of the ice water.
3. 3
   Whisk in remaining water, 1/4 cup at a time, to make thin batter.
4. 4
   Stir in corn.
5. 5
   Place bowl in second bowl filled with more ice water.
6. 6
   Pour enough oil into wok or dutch oven to come about 2 inches up side.
7. 7
   Heat unti deep-fryer thermometer 375F (190C) (190 cup degree), or until 1-inch cube of white bread turns golden in 30 seconds.
8. 8
   Gently drop batter, 2 tablespoons at a time, into hot oil (batter will sik slightly then rise to surface with bits breaking off at edges).
9. 9
   Deep-fry, turning once, until golden brown, about 3 minutes.
10. 10
    Drain on paper towel-lined rack.
11. 11
    Dipping sauce:
12. 12
    In small saucepan, bring dipping sauce and water to boil.
13. 13
    Remove from heat.
14. 14
    Squeeze out liquid from radish, add daikon to sauce.
15. 15
    Serve with tempura.