Japanese Salad for 2 (Low Carb)

• 6 shelled tail on shrimp
• 1 12 tablespoons tempura batter
• 1 tablespoon water
• oil (for frying)
• 12 cup baby bok choy
• 12 cup curly endive lettuce
• 6 snow peas, slivered
• 1 radish, slivered lengthwise
• 12 teaspoon crushed garlic
• 14 teaspoon wasabi or 2 tablespoons soy sauce
• 2 tablespoons miso
• 1 teaspoon water
• 12 teaspoon rice wine vinegar
• 12 teaspoon brown sugar

1. Sauce.
2. mix together garlic, wasabi, soy sauce, miso, water, vinegar & Sugar - set aside.
3. tear your endive and bok choy leaves only into bite size pieces.
4. sliver snow peas and raidsh lengthwise.
5. Feel free to add any other crunchy vegetables such as cucumber or water chestnuts.
6. set aside.
7. Heat oil.
8. prepare tempura batter like thick pancake mix.
9. generously coat shirmp - fry in hot oil until nicely golden brown - remove from oil and let sit on paper towel while you plate the salad.
10. put salad in a pile or in a bowl.
11. place 3 shrimp on each pile.
12. remix sauce and spoon over salad and shrimp.
13. enjoy.

shrimp, tempura batter, water, oil, baby bok choy, endive lettuce, snow peas, radish, garlic, wasabi, miso, water, rice wine vinegar, brown sugar

Taken from www.food.com/recipe/japanese-salad-for-2-low-carb-265778 (may not work)