Tempura Recipe
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 |
Nutrition Facts
Serving size
Calories 315 Calories from Fat 28
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.66 g3.3%
Trans Fat 0 g
Cholesterol 174.9 mg58.3%
Sodium 274.4 mg11.4%
Total Carbohydrates 42 g14%
Dietary Fiber 2.7 g10.8%
Sugars 0.3 g
Protein 29 g57.6%
Vitamin A 31.4% Vitamin C 73.5%
Calcium 9.3% Iron 15.4%
*Based on a 2000 Calorie diet
Directions
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 3â€â€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.
Chef
