Cut vegetables in uniform slices.

In a mixing bowl, mix minced turkey, breadcrumbs, all spice powder, 1 tbsp ginger powder, garlic powder, onion powder, 1 tbsp soy sauce, mayonnaise until well combined.

Scoop 1 tbsp of mixture and roll into a ball. Repeat until mixture is used up.

Put minced meat balls into a pot and cover with water. Boil for 5-8 minutes until they are cooked. Drain and set aside.

Prepare tempura batter by mixing: 1 cup flour, 1 cup corn starch, 2 eggs and about ¾ cup of cold soda water until the batter achieve a thick syrup consistency.

Heat oil in wok sufficient for deep frying until at least 350 degrees F.

Dip each vegetable in the batter and place into the wok. Continue to fill the wok. Remove the vegetable with a perforated scoop when it turns golden brown. Put cooked tempura in a container lined with paper towel. Repeat until all vegetable is cooked, or batter is consumed.

Make a second batch of tempura batter as before.

Dip each meat ball into the batter and place into the wok. Continue to fill the wok. Remove the meat ball with a perforated scoop when it turns golden brown. Put cooked tempura in a container lined with paper towel. Repeat until all meat balls are cooked.

Create a dipping sauce by combining and simmering for 1 minute: ¾ cups water, 3 tbsp soy sauce, sugar, 1 tsp ginger powder.