Japanese Tempura, Fondue Style

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
241
FAT
9%
CHOL
42%
SOD
22%

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Ingredients for 4 servings

1 green or yellow zucchini , cut diagonally into ¼-inch lengths

6 ounces boneless, skinless firm white fish , such as halibut or sea bass, cut into 2-inch pieces

12 sea scallops

8 small white or brown cremini mushrooms , trimmed

12 medium raw shrimp , peeled and deveined

1 red bell pepper , halved, seeded, deribbed, and cut into ½-inch strips

Canola or peanut oil for the fondue pot

16 snow peas , ends trimmed

1 squid , cleaned and cut into 1-inch strips (optional)

8 ounces asparagus , cut diagonally into 1½-inch lengths

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