| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | Food networ, Food6 | 1 | Servings |
INGREDIENTS
| Asparagus | ||
| Peppers | ||
| Fennel | ||
| Aubergine | ||
| Broccoli | ||
| Shiitake mushrooms | ||
| Spring onions | ||
| 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
Cut and prepare the vegetables and 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 vegetables into the tempura batter. Drain and fry in the hot oil for 3-4 minutes until golden brown. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1296
Calories From Fat: 169
Total Fat: 19.4g
Cholesterol: 186mg
Sodium: 14089.4mg
Potassium: 7642.1mg
Carbohydrates: 220.5g
Fiber: 52.4g
Sugar: 5.3g
Protein: 99.2g