Crispy Vegetable And Shrimp Tempura

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
501
FAT
51%
CHOL
36%
SOD
158%
Uploaded by: Parade Magazine Magazine

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Ingredients for 4 servings

2 scallions, minced

¼ cup soy sauce, plus as needed

¼ cup water

2 tbsp rice vinegar

2 tbsp honey

1 tbsp minced ginger root

2 garlic cloves, minced

1 tsp dry mustard

1 tsp hot chili sauce, plus as needed

2 cup all-purpose flour

4 tsp baking powder

2 cup ice cold water

¼ cup dark sesame oil

½ lb large shrimp (20 count), peeled but tail shell intact, deveined, straightened

1 cup red pepper strips

1 cup yellow pepper strips

1 cup broccoli florets

1 cup quartered mushrooms

1 small zucchini, peeled but tail shell intact, deveined, straightened cut on the diagonal

⅛ inch thick

1 small yellow squash, peeled but tail shell intact, deveined, straightened cut on the diagonal cut on the diagonal

⅛ inch thick

Salt and pepper as needed

Vegetable oil for deep frying

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