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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.
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2
Mix to dissolve the sugar, then add the hot sauce.
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3
Reserve the dipping sauce.
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4
Heat a layer of vegetable oil, about 1 1/2 inches deep, over medium to medium-high heat in a deep-sided skillet.
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5
To test the oil, add a 1-inch cube of bread to the hot oil.
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6
If it turns deep golden brown in color in a count of 40, the oil is ready.
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7
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.
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8
Place the remaining plain pancake mix in another wide mixing bowl.
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9
Arrange the batter and the bowl of plain pancake mix near the cooktop and the heating oil.
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10
Line a plate with a few sheets of paper towels and keep within reach.
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11
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.
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12
The plain dry pancake mix will help the batter stick to the shrimp and veggies.
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13
Plan to work in 3 to 4 batches to coat and fry the shrimp and veggies.
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14
Use a fork to toss some of the shrimp and veggies into the batter.
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15
Remove the first batch from the batter, shaking off some of the excess batter as you add the coated pieces to the hot oil.
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16
Fry for 2 to 3 minutes, or until deeply golden brown, then flip and fry for 2 minutes more.
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17
Remove from the oil and drain on the lined plate.
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18
Repeat with the remaining shrimp and veggies.
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19
Arrange the shrimp and veggies on a platter along with the dipping sauce.
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20
Serve immediately.
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21
If shrimp isnt your thing, try this same recipe using chicken tenders cut into bite-size pieces.
