The reviewer gave this recipe 1 stars. This recipe averages a 2 star rating.
Reviewed: Sep. 24, 2004
Buy tempura mix from your local Asian grocery store- much easier and a lot better.
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The reviewer gave this recipe 3 stars. This recipe averages a 2 star rating.
Reviewed: Mar. 23, 2003
I wasn't real keen on the vanilla cookie part, so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold, as it will help the batter to poof while frying. Due to the high moisture content of the shrimp, make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 2 star rating.
Reviewed: Jul. 22, 2002
I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi
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The reviewer gave this recipe 1 stars. This recipe averages a 2 star rating.
Reviewed: Apr. 13, 2001
It should have been included in the recipe how shrimps can be "starightened" during cooking
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The reviewer gave this recipe 0 stars. This recipe averages a 2 star rating.
Reviewed: Jul. 26, 2000
I think it is easier to use a Tempura Mix in lieu of Vanilla Cracker.
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