Crisp Seafood Platter

Name: Crisp Seafood Platter
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 0.75 cup all-purpose flour; 1 egg; 1 egg yolk; 3 cups vegetable oil; 2 cups Calamari (ready-to-cook, tube and tentacles chopped); 1.333 cups Anchovy (ready-to-cook); 1 cup King prawn (peeled, entrails removed); 1 Zucchini (julienned)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

76 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 45 min.

Ready in

Calories:

1169

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,169 cal.	(56 %)
Protein	53 g	(54 %)
Fat	98 g	(84 %)
Carbohydrates	22 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	1.5 g	(5 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	18.2 μg	(91 %)
Vitamin E	62.6 mg	(522 %)
Vitamin K	13.6 μg	(23 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	30.8 mg	(257 %)
Vitamin B₆	0.8 mg	(57 %)
Folate	58 μg	(19 %)
Pantothenic acid	1.9 mg	(32 %)
Biotin	27.6 μg	(61 %)
Vitamin B₁₂	8.2 μg	(273 %)
Vitamin C	19 mg	(20 %)
Potassium	865 mg	(22 %)
Calcium	190 mg	(19 %)
Magnesium	133 mg	(44 %)
Iron	6.9 mg	(46 %)
Iodine	106 μg	(53 %)
Zinc	3.7 mg	(46 %)
Saturated fatty acids	11.8 g
Uric acid	477 mg
Cholesterol	555 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the batter: ¾ cup all-purpose flour; 1 egg; 1 egg yolk

Plus: 3 cups vegetable oil; 2 cups Calamari (ready-to-cook, tube and tentacles chopped); 1.333 cups Anchovy (ready-to-cook); 1 cup King prawn (peeled, entrails removed); 1 Zucchini (julienned)

How healthy are the main ingredients?

egg Zucchini

print shopping list

Preparation steps

Mix together the flour, egg and egg yolk with 200 ml water and season with salt and ground black pepper. Leave to rest for around 15 min.

Heat the oil in a pot - it is hot enough when bubble form around a wooden spoon dipped into the oil. Dip calamari, whitebait, prawns and the courgette into the batter and fry in the hot oil until golden brown. Remove with a draining spoon and pat dry with grease-proof paper. Serve with a variety of dips.