Try this Indonesian Tempura recipe, or contribute your own.
Suggest a better description1. In a wok or large, deep skillet over medium-high heat, warm peanut oil to the 350 degrees F mark on a fat thermometer. There should be about 4 inches of oil in the wok or 2 to 3 inches in the deep skillet. 2. In a blender at high speed, mix together flour, eggs, the ice water, coconut milk, and coriander until very smooth. Pour this batter into a bowl set inside a larger bowl filled with crushed ice. 3. Seed bell pepper and cut into eighths. Peel and devein prawns. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly. Place immediately into hot oil. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough. Drain cooked tempura on paper towels. Serve immediately. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 506 | ||
Calories from Fat: 123 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 411.6mg | 127 % | |
Sodium 214.3mg | 7 % | |
Potassium 425.5mg | 11 % | |
Total Carbohydrate 66.5g | 20 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 63.8g | ||
Protein 27.5g | 39 % | |
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: 506
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