Vegetable tempura with mint and hazelnut sauce

• 1 courgette
• 2 carrots
• 100 g tempura four
• cold water
• 500 ml oil
• 2 sprigs of mint
• 100 g raw hazelnuts
• 4 tbsp lime juice
• salt
• 100 ml oil

1) Finely slice the vegetables using a mandolin or vegetable peeler and soak them in ice-cold water for 15 minutes.
2) Make a mixture of cold water and tempura flour as described on the packet.
3) Coat the sliced vegetables in the tempura batter and fry them in plenty of hot oil.
4) Drain well.  

 For the sauce:
1) Blend together all the remaining ingredients and serve as a dip for the vegetables.