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Kikkoman Dip Delights
Ingredients
Fried Shrimp and Calamari:
2 pounds Shrimp, peeled and deveined, 21/25 count
1 pound Calamari Rings
As Needed Kikkoman Japanese Style Tempura Batter
As Needed Kikkoman Panko Japanese Style Breadcrumbs
Citrus Hoisin:
2 cups Kikkoman Gluten Free Hoisin
3/4 cup Kikkoman Ponzu Citrus Seasoned Dressing
1/4 cup Fresh Lemon Juice
1/4 cup Fresh Lime Juice
Spicy Thai:
1 cup Kikkoman Gluten Free Sriracha Hot Chili Sauce
1 cup Honey
1/2 Fresh Lime Juice
Teriyaki Ranch:
1 1/2 cups Ranch Dressing
1 1/2 cups Teriyaki Baste and Glaze with Honey and Pineapple
1/4 cup Pineapple Concentrate
Directions
Fried Shrimp and Calamari:
- Prepare Kikkoman Tempura Mix according to package instructions, plus 25% more water in a mixing bowl.
- Pour Kikkoman Panko into a second mixing bowl.
- Dip shrimp and panko into tempura batter to coat, then dredge in panko.
- Shrimp and calamari can be frozen or held refrigerated for up to 12 hours.
- Fry shrimp and calamari to order for approximately 1 minute, or until golden brown.
Sauces:
- The sauces are all prepared according to Kikkoman’s Sauce Hack method.
- Combine ingredients into a mixing bowl.
- Whisk to combine. Transfer to a squeeze bottle until ready to use.
Note: Frozen shrimp and calamari can be fried from frozen.

















