Pour oil at least 2 inches deep into an electric deep fryer or wok. Heat oil to 350°F. In a small bowl, whisk together batter, mix and water until blended. Pat seafood and vegetables dry with a paper towels. Cook in small batches of 4–5 pieces, dipping one piece at a time into batter and carefully sliding into hot oil. Deep-fry 2–4 minutes until cooked and light golden brown, turning pieces over once. Remove; drain on paper towels. Skim off cooked batter pieces from oil between batches. Serve immediately with Kikkoman Tempura Dipping Sauce, Kikkoman Ponzu Sauce or sea salt.