First, make the dipping sauce: mix the ginger with the soy sauce and the vinegar, and leave for at least half an hour before using.
Next make the beer batter: sieve the flour, baking powder, sugar and salt together into a bowl. Pouring slowly, whisk in all the beer, then mix in the sesame seeds. Leave to sit for 15 minutes before using.
Finally, drop the parsley into the oil and swirl it around until it stops spluttering, remove and drain.
Divide the vegetables between 4 plates, garnish with the fried parsley sprigs and serve with a little bowl of the dipping sauce.
© 2007 Peter Gordon. All rights reserved.