Shrimp Tempura with Broccoli and Snow Peas
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 2,364 cal. | (113 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 228 g | (197 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 146.7 mg | (1,223 %) | ||
| Vitamin K | 125.4 μg | (209 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 149 μg | (75 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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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