Place the prawns in a blender with the sake, garlic and ginger and puree until well blended. Add the chopped chilli and spring onion and blend for a further 10 seconds and season. Remove the stalks from the shiitake mushrooms and divide the mixture between the mushrooms. Lightly flour and now make the batter. Batter: Sift the flour, cornflour, bicarbonate of soda and salt into a bowl. Mix in the beaten egg. Slowly whisk in the ice-cold water. Add the chopped garlic and coriander. Dip the dumplings into the tempura batter. Drain and fry in the hot oil for 3-4 minutes until golden brown. Place in the serving dish with Japanese Dipping Sauce. NOTES : Makes 20 pieces
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 56 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 211.5mg||65 %|
|Sodium 787mg||27 %|
|Potassium 225.2mg||6 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 25.6g|
|Protein 7.4g||11 %|
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Calories per serving: 212
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