MMMMM-----------------------DIPPING SAUCE---------------------------- 1/2 c Soy sauce 2 ts Sugar 2 tb Rice vinegar 2 tb Sliced scallions 1 tb Minced ginger In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently ( to help prevent curling during the cooking). Peel sweet potato and cut cross-wise into 1/4-inch thick slices. In a 3-quart saucepan, heat 2 inches of oil to 375 degrees. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings and asparagus spears in batter to coat completely, letting excess drip off and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt. Serve with dipping sauce (recipe follows). Yield: 4 servings DIPPING SAUCE: Heat soy sauce, sugar and ginger until sugar dissolves, add rice vinegar and scallions. Yield: about 1/2 cup Per serving: 1313 Calories (kcal); 4g Total Fat; (3% calories from fat); 47g Protein; 252g Carbohydrate; 109mg Cholesterol; 11598mg Sodium Food Exchanges: 13 Grain(Starch); 2 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9299 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 147mg||5 %|
|Potassium 989.5mg||26 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 48g|
|Protein 5.1g||7 %|
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Calories per serving: 247
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