Blanch all the vegetables in boiling water. Whisk two egg yolks in a bowl.
Add a teaspoon of mashed ginger, ½ teaspoon of chopped red chilli, a pinch of salt, a pinch of Chinese five spice, and a teaspoon of soya sauce, 2 tablespoons of rice flour, and ½ teaspoon of bicarbonate of soda. Slowly add 200ml of ice-cold water.
Whisk two egg whites until fluffy. Fold the egg whites together with the spicy mixture. Heat some vegetable oil to 180c in a wok. Dip the vegetables in the batter, and drop them into the wok. Cook until the vegetables are golden brown. Put the vegetables on some kitchen paper to dry off. Garnish with coriander and lime.