Crispy wisps of batter and a speckling of black sesame seeds give these shrimp and vegetable tempura textural as well as visual appeal. Though the amount of cornstarch in the batter may seem high, it's the key to a delicate coating; unlike flour, cornstarch has no protein and therefore no ability to form gluten, which keeps the batter from getting tough, no matter how much you stir it.
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Serving Size: 1 recipe (1661g) | ||
Recipe Makes: 1 | ||
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Calories: 255 | ||
Calories from Fat: 9 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 287.8mg | 10 % | |
Potassium 922.9mg | 24 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 34.3g | ||
Protein 5.3g | 8 % | |
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: 255
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