Creamy wedges of avocado play off the crunchy coating of tempura and offer a unique twist to standard tempura fare.
To make Chile Sauce:
1. Stir all ingredients plus 1 Tbs. water in small bowl to blend. Set aside.
To make Avocado Tempura:
2. Heat 1 qt. oil to 375°F in wok or large saucepan over medium-high heat. Stir remaining 1/4 cup oil, egg yolks, and salt in large bowl to blend. Mix in club soda. Add 1/4 cups rice flour, and stir until batter forms.
3. Working in batches, dredge avocado wedges, bell pepper strips, and zucchini rounds in remaining 1/4 cups rice flour to coat lightly, then dip in batter to coat. Immediately place battered vegetables in hot oil, and fry 3 minutes, or until coating is crisp and pale golden. Transfer to paper-towel-lined baking sheet, using slotted spoon to drain. Serve hot with Chile Sauce for dipping.