Rau Muống Chiên Xù ( Water Spinach Tempura with Peanut Sauce )

2-3 cups water spinach, cut into 3-inches lengthTempura mixOil to fry1 green onion, cut into 2-inches length1/4 onion, cut into stripsCarrot strips to garnishWater Spinach: Just leave some young leaves, cut and wash thoroughly. Mix tempura batter as directed in the box, dip water spinach in, turn to cover evenly. Deep fry over high heat, remove when it turns lighly yellow. Drain on paper towel.