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Tempura Platter with Daikon Salad Recipe Video
|Cauliflower||1 Small, sliced thinly|
|Broccoli||1 Small, sliced thinly|
|Bell pepper||1 , sliced thinly|
|Carrot||1 , sliced thinly|
|Daikon radish||1 , sliced thinly|
|Onion||1 , cut wedges / use toothpick to skewer|
|Mushrooms||1 Cup (16 tbs), chopped|
|Sole||1 , cut into small pieces|
|Shrimp||1 , cut in half along length, shell removed and deveined|
|Flour||1 Cup (16 tbs)|
|Ice water||1 Cup (16 tbs) (40 F/5 C)|
|Canola oil||2 Cup (32 tbs) (For Frying)|
Calories 1333 Calories from Fat 1028
% Daily Value*
Total Fat 116 g179%
Saturated Fat 9.2 g45.8%
Trans Fat 0.4 g
Cholesterol 109 mg
Sodium 211.3 mg8.8%
Total Carbohydrates 46 g15.2%
Dietary Fiber 7.8 g31.2%
Sugars 8 g
Protein 33 g66.4%
Vitamin A 63.2% Vitamin C 255%
Calcium 11% Iron 19.4%
*Based on a 2000 Calorie diet
Mix them slowly, add more water/flour, if necessary until batter is lumpy but drippy.
Medium-high heat skillet.
Add canola oil to the skillet.
Individually dip each food into batter, immediately deep fry.
Do not crowd with lots of batter.
Drain on a paper.
Serve hot with Daikon salad.