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Shrimp and Vegetable Tempura

Ingredients

Vegetable oil
1 cup Kikkoman Tempura Batter Mix
3/4 cup ice-cold water
1 pound raw extra-large shrimp (16–20 count)
1 large green bell pepper
1 medium sweet potato
1/2 pound green beans

Instructions

Pour oil at least 2 inches deep into an electric deep fryer or wok. Heat oil to 350°F. In a small bowl, whisk together batter, mix and water until blended. Pat seafood and vegetables dry with a paper towels. Cook in small batches of 4–5 pieces, dipping one piece at a time into batter and carefully sliding into hot oil. Deep-fry 2–4 minutes until cooked and light golden brown, turning pieces over once. Remove; drain on paper towels. Skim off cooked batter pieces from oil between batches. Serve immediately with Kikkoman Tempura Dipping Sauce, Kikkoman Ponzu Sauce or sea salt.

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