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Shrimp Tempura with Creamy Spicy Yuzu Sauce

Serious Eats J. Kenji López-Alt 7 comments

Learn about the basics of wok frying here. This recipe is adapted from a dish served at Clio, Chef Ken Oringer's restaurant in Boston's Back Bay. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as... More

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