Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Sprinkle 1 tsp flour (2 tsp for 4) over a clean work surface. Remove dough from packaging; place on floured surface. Cut dough in half; shape each piece into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.

Evenly sprinkle dough balls with ½ tsp flour (1 tsp for 4). Cover with a clean kitchen towel; let rest at room temperature for 15 minutes.

Toss broccoli on one side of a baking sheet with a drizzle of oil, remaining garlic-ginger scallion paste, salt, and pepper. Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. (For 4, toss broccoli and bell pepper on separate baking sheets; roast broccoli on top rack and bell pepper on middle rack.)

Roast on top rack until browned and tender, 12-15 minutes. 

Once dough has rested 15 minutes, stretch each dough ball into an oval shape. Using a rolling pin, roll each dough oval until about 8 inches long and 6 inches wide.

Sprinkle one dough oval with scallions (divide between two dough ovals for 4 servings); place remaining dough oval on top. Press down on edges to seal scallions inside. Using a rolling pin, roll dough until flattened into one big pancake (two big pancakes for 4), about 9 inches long and 8 inches wide.

Heat a large drizzle of oil In a large, preferably nonstick, pan over medium-high heat. Add pancake and cook, pressing down with a spatula occasionally, until golden brown, 2-3 minutes (work in batches for 4 servings). Flip and cook, pressing down with spatula to prevent puffing, until golden brown, about 1 minute more. TIP: Lower heat to medium if browning too quickly.

Transfer pancake to a cutting board. Cut into triangles; cover with foil. Reserve pan.

Rinse shrimp* under cold water; pat very dry with paper towels.

In a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir shrimp into batter until fully coated.

Heat a ¼-inch layer of oil in pan used for pancake. Once hot enough that a drop of batter sizzles, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on first side and 1-2 minutes on second side.

With a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

To bowl with sweet soy mixture, add shrimp and bell pepper; toss to coat.

Massage rice in packages to break up grains. Empty packages of rice into a second medium microwave-safe bowl; add 6 TBSP water (12 TBSP for 4 servings). Cover tightly with plastic wrap, leaving a small vent. Microwave until warmed through, 2-3 minutes.

Carefully remove plastic wrap (watch out for steam!); fluff rice with a fork. Stir in crispy onions, salt, and pepper.

Divide shrimp, broccoli, and rice between plates. Serve with scallion pancake and spicy mayo for dipping.