Tempura Squash with a Lime Dipping Sauce

|Tempura squash with a lime dipping sauce.|squash|1 squash peeled and deseeded100g cornflour150g plain flour500ml sparkling or soda water cold from the fridge10g baking powder2 tablespoon lime juice2 tablespoon soy sauce2 tablespoon fresh ginger finely grated1 teaspoon sesame oil or oil of choice|1. Quarter the squash toss in some vegetable or sunflower oil season spread on a tray and bake for 20 to 30 mins at 180c. Don't allow it to get too soft. Set aside to cool.2. Mix the batter using the flours and baking powder adding enough of the water so that the batter coats your finger but is not thick.3. Cut the squash into crescents about 1 - 2 cms thick.4. Heat the oil to 170-180C. Dip the squash in batches into the batter and cook till light golden and crispy. Do not overcrowd the pan so they cook evenly. Set each piece on a plate lined with kitchen towel as it is done.5. Mix the lime juice soy sauce ginger and sesame oil to make the dipping sauce6. Werve the tempura immediately|30.00 minutes|4|