1 clove Garlic, crushed

1″ piece fresh ginger, peeled and grated

1 T. Sugar

Juice of 1 Lime

Toasted Sesame Oil, for drizzling

1 tsp. Tabasco

Vegetable Oil, for frying

2 ½ C. Complete pancake Mix, divided

2 T. Sesame Seeds

1 lb. Shrimp, peeled and deveined

1 Zucchini, cut 1″ thick on the bias

8 Shiitake Mushrooms, stems removed

 

In a small bowl, combine the tamari, 1/3 C. water, the garlic, ginger, sugar, lime juice and drizzle of sesame oil. Mix to dissolve the sugar, then add the hot sauce. Reserve this for dipping. Heat a layer of vegetable oil about 1 ½” deep over medium to medium high heat in a deep sided skillet.  While oil is heating in a wide mixing bowl combine 2 C. pancake mix, 1 ¼ C. water and sesame seeds. Place remaining plain pancake mix in another wide mixing bowl. Arrange batter and plain pancake mix near the cooktop and heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once oil is ready, toss the shrimp, zucchini and mushroom caps in plain pancake mix to coat evenly and shake off excess. Add a few to the batter, tossing with a fork. Remove, shake off excess, and add to hot oil. Fry a few minutes until deeply golden brown, then flip and fry on the other side for 2 minutes more. Remove from oil and drain on paper lined plate. Repeat (several batches) with remaining shrimp and vegetables. Arrange on a platter and serve with dipping sauce. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber: