Shrimp Tempura with Broccoli and Snow Peas
(0 votes)
(0 votes)
Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 38 min.
Ready in
Calories:
2280
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,280 kcal | (109 %) | ||
| Protein | 11.94 g | (12 %) | ||
| Fat | 238.78 g | (206 %) | ||
| Carbohydrates | 46.74 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.63 g | (19 %) |
more nutritional values
| Vitamin A | 270.3 mg | (33,788 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 35.02 mg | (292 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 6.62 mg | (55 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 83.05 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 0.58 μg | (1 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 95.75 mg | (101 %) | ||
| Potassium | 518.59 mg | (13 %) | ||
| Calcium | 80.88 mg | (8 %) | ||
| Magnesium | 94.94 mg | (32 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 4.59 μg | (2 %) | ||
| Zinc | 1.94 mg | (24 %) | ||
| Saturated fatty acids | 34.24 g | |||
| Cholesterol | 34.81 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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