Variation On A Classic Dish
Tempura Turnips with Salsa
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
428
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 1 red chili pepper
- 1 shallot
- 2 Tbsps freshly chopped cilantro
- 2 Tbsps sesame oil
- 1 Tbsp lemon juice
- 1 tsp brown sugar
- salt
- 28 ozs Turnip
- 1 egg
- 2 Tbsps soy sauce
- ½ tsp Curry powder
- 6 ozs flour
- 1 tsp Baking powder
- Peanut oil (for frying)
Preparation steps
1.
Blanch tomatoes, shock in ice water, peel, quarter, core and dice. Rinse chile, cut in half, remove seeds and ribs and mince flesh. Peel and mince shallot. Combine tomatoes, chile, shallots, cilantro and oil. Season with lemon juice, sugar and salt.
2.
Rinse and peel turnips. Slice about approximately 1/3-inch thick.
Whisk together egg, soy sauce, curry powder and about 7 ounces of ice-cold water. Quickly stir in flour and baking powder to form a thick liquid batter.
Heat peanut oil to about 350°F in a pan. Dredge turnips in batter and fry, in portions, in the hot oil. Remove and drain on paper towels. Serve turnips with salsa.
