Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with a Ginger-Soy Dipping Sauce

Preparation

1. Step 1

   In a small bowl, combine the tamari, 1/3 cup water, the garlic clove, ginger, sugar, lime juice, and a drizzle of sesame oil. Mix to dissolve the sugar, then add the hot sauce. Reserve the dipping sauce.

   Step 2

   Heat a layer of vegetable oil, about 1 1/2 inches deep, over medium to medium-high heat in a deep-sided skillet. To test the oil, add a 1-inch cube of bread to the hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

   Step 3

   While the oil is heating, in a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water, and the sesame seeds. Place the remaining plain pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cooktop and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

   Step 4

   Once the oil is ready, toss the shrimp, zucchini, and shiitake mushroom caps in the plain pancake mix, coat evenly, and shake off any excess. The plain dry pancake mix will help the batter stick to the shrimp and veggies. Plan to work in 3 to 4 batches to coat and fry the shrimp and veggies. Use a fork to toss some of the shrimp and veggies into the batter. Remove the first batch from the batter, shaking off some of the excess batter as you add the coated pieces to the hot oil. Fry for 2 to 3 minutes, or until deeply golden brown, then flip and fry for 2 minutes more. Remove from the oil and drain on the lined plate. Repeat with the remaining shrimp and veggies.

   Step 5

   Arrange the shrimp and veggies on a platter along with the dipping sauce. Serve immediately.

2. Tidbit

   Step 6

   If shrimp isn’t your thing, try this same recipe using chicken tenders cut into bite-size pieces.