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      RECIPE TITLE "Tempura Shrimp and Vegetables" Author: EthnicGrocer

    yields6 servings time 30 min. + 30 min.difficultymoderate

      RECIPE INGREDIENTS

    1 ounce(s) Mirin
    1/2 tablespoon(s) Lemon juice
    1 ounce(s) Rice wine vinegar
    1/2 teaspoon(s) Wasabi powder
    3 cup(s) Vegetable oil, for frying
    2 ounce(s) Soy sauce
    1 cup(s) Sparkling water

    Dipping Sauce:
    Batter:
    1 Egg
    1 1/4 cup(s) Flour
    Vegetables and Shrimp:
    1 pound(s) Shrimp, peeled and de-veined; butterflied with tails on
    1 cup(s) Sweet potato, peeled and cut into 1/4-inch thick strips
    1 cup(s) Zucchini, cut into 1/4-inch thick strips
    Fresh turnip, julienned, for garnish

    OXO Good Grips Julienne Peeler
    OXO Good Grips Julienne Peeler Get fancy with your salads, sides, stews and more using this handy peeler. The sharp, stainless blade works in seconds to cut your vegetables into thin strips for that professional look. No more tedious slicing and dicing with knives! A clear safety lid covers the blade when it's not in use. The comfortable, signature Oxo handle ensures a good grip. And, it's dishwasher-safe.

      RECIPE METHOD

    1. For the dipping sauce, combine mirin, soy sauce, rice wine vinegar, lemon juice, and wasabi; set aside.
    2. For the batter, beat the egg with the sparkling water. Add the flour until incorporated, leaving some small lumps. Do not overmix.
    3. In a deep pot, heat oil to 350;F. Dry the shrimp well. Holding them by the tail, dip them into the batter and place them into the hot oil, being careful not to splash. Cook until done, about 5 minutes.
    4. Drop the vegetables in the batter a few at a time. Remove vegetables from the batter, and drop into the hot oil. Cook until golden, about 3 minutes.
    5. Arrange the tempura shrimp and vegetables on a serving platter garnish the dipping sauce with turnips and serve on the side.



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