Tempura Of Seasonal Vegetables With A Homemade Wasabi Mayonnaise

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Great British Chefs
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2 Large Egg Yolks

1 tsp Wasabi Paste

Sunflower Oil

Rice Vinegar

Sea Salt

400 g Seasonal Vegetables

80 g Self Raising Flour

80 g Cornflour, plus extra for dusting

120 ml Japanese Beer

2 tsp Rapeseed Oil

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