Grant's Fry Batter

INGREDIENTS:

2 tb Teriyaki sauce 1 ds Salt
1 1/2 ts Chopped pared ginger root 8 oz Shelled, deveined cooked
2 tb Rice vinegar -large shrimp
1 ts Dry sherry 1/2 md Cucumber, pared, cut into
1/2 ts Granulated sugar -sticks

In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber.

Makes 4 servings

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.