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Eggs Japanese Food networ, Food6 1 Servings

INGREDIENTS

2 Cap Shiitake mushrooms
100 g Tiger prawns, peeled
1 Clove garlic, chopped
25 g Ginger, grated
15 Sake
25 g Spring onions, chopped
10 g Red chilli, chopped
Seasoning
1 Egg
250 Ice water
25 g Corn flour
100 g Soft flour, preferably
Japanese
1/2 t Bicarbonate of soda
1/2 Clove garlic, chopped
15 g Coriander, chopped
1 pn Salt
Japanese Dipping Sauce, to
serve

INSTRUCTIONS

Place the prawns in a blender with the sake, garlic and ginger and
puree until well blended.  Add the chopped chilli and spring onion and
blend for a further 10  seconds and season.  Remove the stalks from the
shiitake mushrooms and divide the mixture  between the mushrooms.
Lightly flour and now make the batter.  Batter  Sift the flour,
cornflour, bicarbonate of soda and salt into a bowl.  Mix in the beaten
egg. Slowly whisk in the ice-cold water. Add the  chopped garlic and
coriander.  Dip the dumplings into the tempura batter. Drain and fry in
the hot  oil for 3-4 minutes until golden brown.  Place in the serving
dish with Japanese Dipping Sauce.  Converted by MC_Buster.  NOTES :
Makes 20 pieces  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1629
Calories From Fat: 129
Total Fat: 14.8g
Cholesterol: 186mg
Sodium: 4751.5mg
Potassium: 3419.4mg
Carbohydrates: 362.1g
Fiber: 60.2g
Sugar: 169.9g
Protein: 43.1g


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