Dynamite Mushroom & Shrimp Tempura

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a medium bowl, whisk together tempura mix, Fry Seasoning, 1⁄3 cup cold water, and ½ tsp salt (use 2⁄3 cup cold water and 1 tsp salt for 4 servings). TIP: If needed, add more water 1 TBSP at a time until the mixture reaches a pancake-batter-like consistency. • Stir mushrooms into batter until fully coated.

Divide tempura batter between 2 medium bowls. Rinse shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper. Stir shrimp into batter in one bowl and mushrooms in other until fully coated.

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 12-15 minutes.

• Meanwhile, heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. (TIP: You may need to work in batches.) Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer to a paper- towel-lined plate. Season with salt.

Once mushrooms are fried, repeat shallow-frying process with shrimp. (TIP: If needed, add more oil to pan before frying shrimp.) Cook until golden brown and cooked through, 1-2 minutes per side. Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Season with salt.