Zaru Soba with Kakiage&Vegitable Tempra

I thought it'd be nice to have some light Asian food on the night before the trip to France and cooked Soba (buckwheat noodle) and three kinds of fritters to go with.  Soba is low GI diet and also rich in vitamin B1 and essential amino acids, a kind of noodle I should be eating instead of pasta!  I like Zaru Soba style; served chilled on a flat bamboo basket/colander ("Zaru" in Japanese) with broth for dipping.    

Tempra is a perfect companion for Soba to make a complete meal.  I made these three kinds;  
- Sweet potato tampra
- Bell pepper tempra
- Kakiage (Mix-vegetable tempra)

Kakiage can be of any vegetable you have in the fridge but should have onion and carrot at least.  Also I recommend to add some crustacean like shrimp or clams because they give good flavor and will upgrade you fritter.  Here it the recipe of Kakiage.
  
-Feb. 12 grocery shopping €18.52 / €115.48 left

Ingredients (for 4 pcs.)
1 medium size onion
1 carrot
2 small stalks of spring onion
5g/0.2oz sakura shrimp (can be normal shrimp in chunk)
2/3 cup flour
2/3 cup cold water
1 tsp. salt
frying oil

Directions
1. Slice onion and carrot thinly to make thin&flat sticks.  Chop spring onion.
2. In a big bowl combine flour, water (must be very cold!), salt and mix lightly.
3. Add veggies and shrimp to the batter and deep-fry in 170-180℃/340-350°F for 3 min. flipping it over once.

Will post gourmet report from France!!