Vegetable and Mushroom Tempura
Vegetable and Mushroom Tempura - A very popular fried snack with a surprise inside.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 17.3 mg | (144 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 307 mg | (323 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 ½ red Bell pepper
- 1 ½ yellow Bell pepper
- 8 ozs Broccoli
- 8 ozs Cauliflower
- salt
- 8 ozs button Mushroom
- 1 cup cornstarch
- 2 tsps Baking powder
- 2 eggs
- 2 liters Frying oil
- 2 Tbsps Chili sauce
Preparation steps
Rinse and peel the vegetables. Dice 1/2 the red and yellow pepper and set aside, and cut the rest into bite-sized pieces.
Cook the broccoli and cauliflower in boiling salted water for 6-8 minutes, drain, rinse and drain. Trim the mushrooms.
Mix the cornstarch and baking powder with 3/4 cup of cold water until smooth. Separate the eggs (set aside the yolks for another use). Beat the egg whites until stiff and fold into the cornstarch mixture.
Heat the oil to 180°C / 350°F (it is hot enough when a bubble appear on the end of a wooden spoon that is submerged in the oil).
Dredge the vegetables with a fork into the batter, drain and fry in hot oil about 4-5 minutes until golden brown. Remove with slotted spoon and a drain on paper towels.
Arrange on 4 plates, sprinkle with diced peppers and serve with chili sauce.
