Shrimp Tempura with Broccoli and Snow Peas

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Shrimp Tempura with Broccoli and Snow Peas
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 38 min.
Ready in
Calories:
2364
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,364 cal.(113 %)
Protein37 g(38 %)
Fat228 g(197 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.8 μg(4 %)
Vitamin E146.7 mg(1,223 %)
Vitamin K125.4 μg(209 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.6 mg(43 %)
Folate69 μg(23 %)
Pantothenic acid1.7 mg(28 %)
Biotin5 μg(11 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C77 mg(81 %)
Potassium758 mg(19 %)
Calcium193 mg(19 %)
Magnesium143 mg(48 %)
Iron3 mg(20 %)
Iodine149 μg(75 %)
Zinc4.1 mg(51 %)
Saturated fatty acids24.7 g
Uric acid407 mg
Cholesterol203 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
100 grams Rice flour (Or 50 g of wheat flour and 50 g wheat starch)
1 egg white
1 pinch salt
1 tsp Curry powder
1 l vegetable oil (for frying)
12 King prawn peeled and deveined (tail on)
100 grams Rice flour (for dusting)
250 grams Broccoli
250 grams Snow peas
How healthy are the main ingredients?
BroccoliSnow peasalt

Preparation steps

1.

Place the rice flour into a large bowl. Add the egg white, salt and curry powder and mix well. Pour in 150 ml (approximately 2/3 cup) of cold water and whisk until smooth.  

2.

Heat the vegetable oil in a medium saucepan to about 170°C (approximately 340°F). 

3.

Rinse the prawns, pat dry and dust with rice flour. Working in batches, dip the prawns into the batter and carefully drop into the hot oil. Cook for about 2 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels. Continue with the remaining prawns. 

4.

Blanch the broccoli and snow peas in boiling salted water for about 4-5 minutes, until al dente. Drain and serve alongside the shrimp. Garnish with lime wedges and watercress.

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