| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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)
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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