Ramp Kakiage!

In a large bowl mix to combine ramps, sweet potato, gai lan, corn and shrimp. In a medium bowl, whisk to combine ice water and egg yolks and then mix in the flour and cornstarch until nearly all lumps are gone. This might make a little more tempura batter than you need, use extra to fry any leftover vegetables or onions. Pour in just enough batter until everything is lightly coated. Heat up 2 to 3 inches of oil in a deep pan or wok until it reaches 360F degrees. Grab about 1 1/2 cups of the kakiage mix with a pair of tongs, shake off excess batter, and carefully lower it into the oil. Don’t release the tongs until you feel that the batter has started to set and the vegetables won’t float away, about 20 seconds. Release the tongs and bring any floating bits back to the make fritter. Fry until the underside is deeply golden brown, 1 to 2 minutes, then flip and fry the other otherside until deeply golden brown, about 2 minutes. Transfer the kakiage to a wire rack set over a baking sheet and sprinkle on some salt. Repeat with remaining batter. Serve immediately with soy sauce or shacha aioli and some togarahi and crushed nori.