First time making tempura with MAYO

I tried making tempura using mayo and this was the result!

Serves 2
【Ingredients】

1 small sweet potato, thinly sliced
1 small portion of lotus root, thinly sliced
1/2 a small onion, sliced
4 perilla leaves
4-6 large (or jumbo) prawns, peeled and deveined
1 cup flour, sifted
240ml ice cold water
1 tbsp Kewpie mayo
Sesame oil / Vegetable oil mix (1:10 ratio) for deep frying

【Steps】

1) Thinly slice root vegetables such as sweet potato and lotus root, soak for 15 minutes then pat dry with paper towels. Slice any other vegetables you would like to use.

2) Peel and devein shrimp. Score the bellies to help prevent curling. Optionally, cut tips of tail to reduce splatter when deep frying. Lightly coat shrimp with flour before dredging in batter.

3) Prepare dipping sauce by mixing then reducing dash, soy sauce, mirin and sugar in a saucepan.

4) Make batter with sifted flour and ice cold water. Do not mix too much, leaving some small clumps. Mix in Kewpie mayo.

5) Fry oil to 170°C. Batter then add ingredients little by little being sure not to overcrowd. Start with shrimp, about 1 minute should be fine. Scoop out any remaining crumbs between batches. Then cook vegetables, about 2-3 minutes (root vegetables should float once done). Perilla leaves only need batter on the back side and fry for only 15 seconds or so.