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|Shrimp/A mixture of shrimp, mussels and scallops||1 Pound|
|Broccoli flowerets/Asparagus tips||1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Pastry flour||1 Cup (16 tbs)|
|Rice flour||4 Tablespoon|
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 mg
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
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 Ã‚Â°F. using twice as much sesame-seed oil as salad oil.
Dip seafood and vegetables into the batter individually, and deep-fry 3Ã¢â‚¬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.