Tempura vegetables with home-made Aïoli

Before you start, take a handful of your favourite, seasonal vegetables. Good ones to use include aubergine, asparagus, spring onions, tender-stem broccoli, beans, mixed mushrooms etc.
Slice the vegetables along the diagonal, as finely as possible and ensuring they are - more or less - the same size if you plan on cooking them all together.
To make the batter: Beat the egg and water until fluffy. Add the bicarb of soda and flour and mix until combined (don't overmix this - a few lumps are fine)
Now simply heat some vegetable oil/canola oil until hot (ideally 160 - 180 degrees celsius if you have a thermometer), dip your vegetables in the batter and carefully lower into the oil. When the batter becomes crispy, remove with a slotted spoon.
Meanwhile, make your Aïoli.
Bash the garlic to a paste in a pestle and mortar, along with a pinch of sea salt. Whisk together yolk, lemon juice, and mustard in a bowl.
Combine oils and add a few drops at a time to the yolk mixture, whisking constantly, until all the oil is incorporated and the mixture is emulsified.
If the mixture separates, stop adding oil and continue whisking until the mixture comes together, then resume adding the oil.
Whisk in garlic paste and season with salkt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill and cover until ready to use.
To serve, arrange vegetables on a platter, garnish with some sliced radish, some fresh coriander and a dollop of aioli on the side.