Based on reviews I doubled the recipe (made both shrimp and sweet potatoes) but didn't need to. I used a little less water than called for, and used sesame oil instead of shortening because I didn't have any. Made the mix a couple of hours ahead and refrigerated until I needed it, which kept everything cold. I dried my shrimp and veggies completely (no need for flour as some have said if you dry your food well) and the batter clung very well. There is not a lot of flavor to this batter, which is ok because the idea is to taste the veggies and the sauce. My only complaint is that the shrimp/veggies get cold very quickly, and as they did, the batter got soft. You literally have to eat this within a couple of minutes. I used some of it in sushi rolls and it was soggy by the time it made it to the plate. Not a bad recipe, but will try others before coming back to this one.
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Based on reviews I doubled the recipe (made both shrimp and sweet potatoes) but didn't need...