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Japanese Tempura Recipe
|Shrimp||1 Cup (16 tbs) (Uncooked Shelled)|
|Assorted vegetables||1 Cup (16 tbs) (Asparagus Spears, Parsley, Sweet Potatoes, Spinach, Mushrooms, And Green Beans)|
|All purpose flour||1 Cup (16 tbs), sifted|
|Ice water||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Salad oil||2 Tablespoon|
|Tempura condiments||1 Teaspoon|
Serving size: Complete recipe
Calories 1037 Calories from Fat 348
% Daily Value*
Total Fat 39 g60.4%
Saturated Fat 3.7 g18.6%
Trans Fat 0.5 g
Cholesterol 406.6 mg
Sodium 340.8 mg14.2%
Total Carbohydrates 121 g40.2%
Dietary Fiber 9.5 g37.9%
Sugars 3.3 g
Protein 50 g100.7%
Vitamin A 161.8% Vitamin C 30.7%
Calcium 15.8% Iron 62.6%
*Based on a 2000 Calorie diet
Slice or cut vegetables into strips, if necessary.
Fill skillet half full with salad oil; heat to 360Â° to 365Â°.
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 at once.
Dip shrimp and vegetables in cold batter.
Fry in hot oil till light brown; drain.
Serve with Tempura Condiments: 1.
grated fresh gingerroot; 2.
equal parts grated turnip and radish, combined; and 3.
1/2 cup prepared mustard mixed with 3 tablespoons soy sauce.