That sounds good Vas....please post a followup in the dinner picture thread!
FWIW....here's what I found online in regards to your question:
Getting the oil right
Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura. You can reuse the oil a couple of times. Just be sure to scoop out the bits of cooked batter that have fallen to the bottom. These are called tenkasu in Japanese, and they can be used as toppings for noodles.
Batter up: Vegetable tempura comes to the plate - Los Angeles Times