Try this Prawn And Coconut Tempura with Chilli Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a fryng pan, over a moderate heat add the onion, garlic, chillies and tomatoes. Cook for 4-5 minutes. Sieve the cooked tomatoes into a bowl, add the tabasco and seasonong to taste. Put to one side whilst cooking the prawns. Place the egg whites, coconut and cornflour in a bowl and mix together. Heat the oil in a heavy based pan to 170 C, 370 F, using a cooking thermometer or alternatively if avaialble, use a thermostatically controlled deep fat fryer. Dip each prawn into the tempura batter and fry the prawns, 4-5 at a time, for 3 minutes until golden brown. Notes Serve the prawns with the chilli tomato sauce as a starter or with drinks. NOTES : Oriental style dish of deep fried prawns.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 4 servings | ||
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Calories: 277 | ||
Calories from Fat: 266 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 21g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 41.6mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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