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Tempura

chef.pierre's picture
Ingredients
  Shrimp/A mixture of shrimp, mussels and scallops 1 Pound
  Broccoli flowerets/Asparagus tips 1⁄2 Pound
  Egg yolk 1
  Water 1 Cup (16 tbs)
  Pastry flour 1 Cup (16 tbs)
  Rice flour 4 Tablespoon
  Cornstarch 4 Tablespoon
  Salt 1 Pinch
  Egg white 1
Directions

Shell and devein shrimp, leaving the tail intact.
Spread the tail, and pull out the tendon; then bend shrimp back until straight.
Slice large mussels and scallops into 3 pieces.
Prepare vegetables, and steam for 2 minutes.
Dry seafood and vegetables on absorbent paper.
Beat the next 6 ingredients together; then fold in egg white, beaten until stiff but moist.
Heat a deep mixture of oil to 360°F using twice as much sesame-seed oil as salad oil.
Dip seafood and vegetables into the batter individually, and deep-fry 3-4 minutes or until golden.
Do not overcook.
Drain, and arrange on a platter.
Garnish with harusame noodles, thin flower-shaped slices of carrot and pickled turnip.
Serve with Tempura Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Fried
Interest: 
Party
Servings: 
5

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 296 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 0.66 g3.3%

Trans Fat 0 g

Cholesterol 174.9 mg58.3%

Sodium 209.8 mg8.7%

Total Carbohydrates 42 g13.9%

Dietary Fiber 2.7 g10.8%

Sugars 0.1 g

Protein 25 g49.4%

Vitamin A 31.4% Vitamin C 73.5%

Calcium 9% Iron 15.4%

*Based on a 2000 Calorie diet

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Tempura Recipe