Rock Shrimp Tempura & BBQ Veggie Stir-Fry

For tempura batter, whisk together:

1 egg yolk beaten
3/4 cup ice water
1/3 cup flour

1-1 1/2 lb frozen shrimp, thawed, tails off
Olive oil

For the sauce, whisk together:
1/4 cup of mayo
2 tablespoons sweet red chili sauce


Heat olive oil over medium heat in large skillet. Dip shrimp in tempura batter, add to skillet, and cook 5 to 7 minutes on each side. Toss cooked tempura shrimp and sauce together. Serve immediately.

BBQ Veggie Stir-Fry

1 red bell pepper sliced
1 green bell pepper sliced
1/2 medium onion sliced
1/2 box spaghetti broken in half
1/2 cup barbeque sauce
1/4 cup soy sauce
2 tsp. chinese five spice
2 tablespoons sesame seeds
2-3 tablespoons sesame oil

In large pot of salted water, cook spaghetti until tender. In wok or large skillet, heat sesame oil over medium heat. Add peppers and onions, cover and cook 3 minutes covered. Add in five spice, soy sauce, stir and cook for another 3 minutes covered. Stir in spaghetti, barbeque sauce and sesame seeds. Stir, cover and cook for 5 minutes. Serve immediately.