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Japanese Tempura

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  Raw shrimp 1 Pound, peeled and cleaned
  Assorted fresh vegetables 1 Cup (16 tbs) (Such As Asparagus Spears, Parsley, Sweet Potatoes, Spinach, Mushrooms, And Green Beans)
  Sifted all purpose flour 1 Cup (16 tbs)
  Ice water 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Salad oil 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Tempura condiments 1⁄2 Cup (8 tbs)

Wash and dry shrimp and vegetables well.
Slice or cut vegetables into strips, if necessary.
Fill skillet 1/2 fuu witn salad oil; heat to 360° to 365°.
To make batter combine flour, next 4 ingredients, and 1/2 teaspoon salt; beat just till moistened a few lumps should remain.
Stir in one or two ice cubes.
Use immediately.
Dip shrimp and vegetables in cold batter.
Fry in hot oil till light brown; drain.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 394

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 4.7 g23.6%

Trans Fat 0.5 g

Cholesterol 900.9 mg300.3%

Sodium 804.9 mg33.5%

Total Carbohydrates 140 g46.5%

Dietary Fiber 9.1 g36.4%

Sugars 13.6 g

Protein 117 g234%

Vitamin A 80.8% Vitamin C 31%

Calcium 34.4% Iron 99.6%

*Based on a 2000 Calorie diet

Japanese Tempura Recipe