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      RECIPE TITLE "Tempura Shrimp and Vegetables" Author: EthnicGrocer

    yields6 servings time 30 min. + 30 min.difficultymoderate


    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:
    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
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    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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