{"id":7205,"date":"2021-01-19T00:07:33","date_gmt":"2021-01-19T00:07:33","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=7205"},"modified":"2021-01-19T00:07:33","modified_gmt":"2021-01-19T00:07:33","slug":"p5dwbmfpbcb47ac-m289z-e2amt-de5sm-tbbts-ztj8r-nbd8l-63pkg-353wb-4kwy5-6g6rh-3skfd-xfb5l-gbtc7-n4tls-b5hge-3m4ea-wbwx3-ffd5h-5y2eb-z2934-twjef","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=7205","title":{"rendered":"Shrimp Tempura"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 eggs<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Cap full of Sake (Japanese wine)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Pinch of salt<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Cap full yellow coloring<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/4 box corn starch<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/4 box Bisquet<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Few drops water to form smooth batter<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">About 25 cleaned, deveined shrimp with tails still on<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Dip each shrimp into batter, then cook in deep, hot oil.  Cook about three minutes each, or until golden brown.  Be careful not to over cook.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1611014730607-1LJXYXWHKRJQCKGQO2Y0\/23.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3 eggs Cap full of Sake (Japanese wine) Pinch of salt Cap full yellow coloring 1\/4 box corn starch 1\/4 box Bisquet Few drops water to form smooth batter About 25 cleaned, deveined shrimp with tails still on Dip each shrimp into batter, then cook in deep, hot oil. Cook about three minutes each, or&#8230;<\/p>\n","protected":false},"author":0,"featured_media":7206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[53,307],"class_list":["post-7205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-kauai-zonta-womens-cookbook-1970s","tag-sue-littlejohn"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7205"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7205\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/7206"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}