For the strawberry bittersweet sauce:
Tempura vegetables:
In a pot, mix the corn flour, baking powder, and a pinch of salt, then add water little by little. The water must be very cold (this is key to make a good tempura batter). Once everything is well mixed, add the three teaspoons of olive oil and mix again. Ideally, obtain a lump-free batter with very few bubbles.
Heat the oil in a deep pan and once it is hot, roll the vegetables through the tempura batter, and fry. Once fully brown, remove and put on a paper towel.
For the sauce:
Wash all the strawberries, remove the stems, and chop. Put the strawberries, sugar, white wine, and vinegar in a saucepan. Stir constantly with a wooden spoon, over low heat, for 20 minutes. It must acquire a texture similar to jam, but not as consistent. If after that time, the ingredients are still not well integrated and there is no texture, allow to simmer for a few more minutes. Once ready, remove from the heat, allow to cool, then blend in a processor and strain.
Serve the tempura vegetables with the bittersweet sauce as a dip.