Wasabi Aioli: In a blender process the egg yolks, lemon juice and wasabi until smooth then slowly start to add the oil while still processing until the mixture thickens. If it becomes too thick add some hot water to thin. Chill until needed.
Vegetable Tempura: Using a peeler slice the carrot and zucchini into very thin strips. Cut the capsicum into strips equal in size to the carrot and zucchini.
Just prior to cooking whisk the egg whites until soft peaks form. In a new bowl sift the plain and cornflour then add the iced water. When combined fold in the whisked egg whites.
Heat the oil, then dip the vegetables in the batter and fry until crisp but not brown. Serve immediately with the aioli.