[xf_textblock size=” font_color=” color=” animation_type=” animation_duration=’0.5′ animation_delay=’0.5′] From the New York Times, a recipe for rock shrimp and asparagus tempura: ½ teaspoon sea salt 1 egg 1 cup flour 2 cups panko ½ pound rock shrimp 1 pound asparagus, trimmed Vegetable oil In a large bowl, whisk together the salt, the egg and 1 cup …
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