Add the cold water to the tempura mixture, followed by the ice
cubes to keep it cold. Set aside in a cool place. Blanch okra and
lotus. Set aside on a baking sheet.

Grate daikon and orange zest. In a very small ramekin, place a
little thread and a few zests before covering with grated daikon,
then mold into a ball shape.

Mix all ingredients.
Dip vegetables in tempura batter and fry for a few minutes at
180ºC.

Okra, also known as Gombo, is a fruit-vegetable used in many African, Central American and South American dishes. and South American cuisines. In Asia, okra is used as a vegetable and condiment.

Lotus is mainly used in root form, called renkon. This rhizome is appreciated for its crunchy texture and mild flavor. It is often sautéed, tempura-fried or pickled.

Daikon, or Japanese white radish, is an essential ingredient in Japanese cuisine. It is appreciated for its mild, slightly spicy flavor, as well as its crunchy, juicy texture.