PREPARATION:

1. To prepare batter, place flour, 2 tablespoons cornstarch, baking powder and salt in medium bowl; mix well with wire whisk. Make well in center and whisk in water until batter is consistency of pancake batter with small lumps.
2. Add egg white to batter; whisk until blended. Cover and refrigerate 30 minutes.
3. Meanwhile, place yolk in food processor. Add shrimp, soy sauce, sesame oil and remaining 1/2 teaspoon cornstarch to food processor. Process until shrimp is chopped to a paste. Place shrimp paste in small bowl; cover and refrigerate.
4. Prepare Soy Dipping Sauce and keep warm.
5. Heat vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Spread about 1-1/2 to 2 teaspoons shrimp paste on 1 side of 8 zucchini slices and stuff remaining paste into mushroom caps and pepper wedges.
6. Stir batter until smooth. Dip 6 stuffed vegetables, 1 at a time, into batter. Carefully add to oil. Fry, stuffing sides up, about 2 minutes for peppers, 3 minutes for zucchini and 4 minutes for mushrooms or until golden brown, turning once. Remove vegetables to tray lined with paper towels; drain. Repeat with remaining stuffed vegetables, reheating oil between batches. Dip leftover zucchini slices into remaining batter and fry about 3 minutes or until golden brown.
7. To serve, line 4 individual serving plates with paper doilies or beefsteak leaves. Arrange vegetables on plates. Garnish, if desired. Pour Soy Dipping Sauce into 4 small bowls. Serve dipping sauce and lemon wedges with tempura.