Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        prawn tempura:
  12            ounces  shrimp -- (16-20 shrimp)
  8             ounces  self-rising flour
  2             ounces  corn starch
  1              ounce  baking powder
  3             ounces  virgil's root beer -- (ice cold), (can use
                        -- more)
                        spicy chinese cabbage
  1               head  chinese -- (napa) cabbage
     1/2                dried szechwan chili pepper -- seeded and chopped
     1/2    tablespoon  ginger -- julienne cut.
     1/2    tablespoon  garlic -- julienne cut.
  2        tablespoons  peanut oil
     1/2                lime -- juice
     1/2      teaspoon  sesame oil
     1/2      teaspoon  soy sauce
  1           teaspoon  cilantro -- chopped
  1         tablespoon  sugar
  1         tablespoon  salt
                        mandarin dipping sauce:
  16            ounces  virgil's root beer
  4                     mandarin oranges
  2        tablespoons  sesame seeds -- toasted.
  1         tablespoon  sugar

Preparation:

PRAWN TEMPURA Peel and devein shrimp, leaving tail segment on. Dry and keep cold. Sift dry ingredients together. Heat 2 quart of vegetable oil to 375 F in a large, heavy gauge pot. Just before serving, place shrimp in bowl with dry ingredients. Add ice cold Virgil's quickly in small amounts. Mix well until an even coating consistency is achieved. Drop into hot oil by tail segment. Fry until puffy and golden. Remove from oil and drain on paper towel. Reserve in warm oven until needed in recipe. SPICY CHINESE CABBAGE In a wok or medium skillet, heat peanut oil until smoking. Add chili, ginger and garlic. Fry until aroma develops. Add cabbage and toss. Cook until tender, but still firm. Add lime juice, sesame oil, soy sauce and cilantro. Season with sugar and salt. MANDARIN DIPPING SAUCE Peel the zest from Mandarins, julienne and blanch in boiling water for 10 seconds. Simmer root beer, blanched zest and juice of two oranges until reduced by half. Add 1 Tbsp. sesame seeds. Sauce should have a light syrupy consistency. Segment and reserve remaining two mandarins, and sesame seeds. Assemble dish by mounding cabbage in center of warm plate. Spoon sauce around cabbage. Place three shrimp with tails up on bed of cabbage. Garnish with mandarins and sprinkle with toasted sesame seed

Nutritional Information:

1814 Calories (kcal); 47g Total Fat; (23% calories from fat); 97g Protein; 252g Carbohydrate; 517mg Cholesterol; 12965mg Sodium