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TEMPERATURE: 350 F. DEEP FAT 1. WASH SHRIMP; DRAIN WELL. 2. PREPARE TEMPURA BATTER (RECIPE NO. D05200.). 3. DIP SHRIMP INTO BATTER; DROP INTO DEEP FAT. FRY 2 1/2 MINUTES OR UNTIL GOLDEN BROWN. 4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. NOTE: IN STEP 1, OTHER TYPES OF SHRIMP MAY BE USED. SEE GUIDELINES FOR USING SHRIMP, RECIPE NO. L-G-2. Recipe Number: L13701 SERVING SIZE: 4 TO 8 SHR From the
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