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| 1 |
Heat oil to 375° |
| 2 |
Whisk flour, cornstarch,
baking powder and salt. When the oil has reached 375° stir in the
club soda with a fork; batter will be lumpy. |
| 3 |
Pat dry shrimp before
dipping into batter. Use your favorite vegetables cut medium to
small size. Mushrooms, asparagus, carrots, red pepper, onion,
broccoli etc. |
| 4 |
After dipping shrimp and
vegetables cook in hot oil, flipping from time to time, for two to
three minutes. Cook in small batches. Drain on paper towel and keep
in a warm oven. Serve with the following dipping sauce. |
| Dipping Sauce |
| 1 |
Simmer vinegar and both
sugars in a sauce pan for 5 minutes, stirring occasionally to
dissolve the sugars. |
| 2 |
Mash garlic with salt until
pasty. |
| 3 |
Off heat, add garlic paste
and pepper flakes to the vinegar mixture. Transfer to a bowl and
cool to room temperature. |
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| Servings: 6 |
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| Nutrition Facts |
| Nutrition (per serving):
174.4 calories; 1% calories from fat; 0.2g total fat; 0.0mg cholesterol;
475.2mg sodium; 80.3mg potassium; 41.3g carbohydrates; 0.7g fiber; 17.2g
sugar; 40.7g net carbs; 2.2g protein. |
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| Recipe Type |
| Main Dish |
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| Reviews |
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Kevin 11/14/2008 |
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Cathy 11/14/2008 |
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| Recipe Source |
| Source: Cuisine at home -
Issue #49 February 2005 |
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