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