Tempura Vegetables with Dipping Sauce

FOR SAUCE: In a small mixing bowl combine soy sauce, orange juice, sherry, spring onion, sugar, sesame seed, and hot chili sauce. Set aside. FOR TEMPURA: In a medium mixing bowl stir together flour, bicarbonate of soda, and salt. Make a well in the centre. Combine egg yolk and ice water; add all at once to flour mixture. Stir just till combined (a few lumps should remain). In a deep, heavy saucepan or deep fryer heat 2- in of oil to 365 degrees F. Dip completely dry vegetables into batter, a few pieces at a time, swirling to coat. Fry a few pieces at a time in hot oil for 2-3 minutes or till golden, turning once. Using a wire skimmer or slotted spoon, remove vegetables from oil. Drain on a wok rack or on paper towels. Keep warm in a preheated 300 degree F oven while frying remaining pieces. Serve warm with dipping sauce.