Preparation of Shrimps for Tempura
Cut off the sharp point of the tail and remove the moisture.
Take of the Shrimp wing by a stick, peel the Shrimp shell.
Make several cuts on the both the side of Shrimps, break the joints to break the Shrimp straight and add squid with little sake.
cut the ingredients:
Slice the sweet potato
Cut the pumpkin thin
Remove the tiny scales form Asparagus and cut it in half.
Take Mushrooms in bit size with hand
Trim out the cap of the Eggplant and slice it in half, cut the eggplant and adjust the shape.
Add water and add Tempura flour in a bowl and mix them lightly.
Sprinkle Tempura flour on the ingredients, this process makes the tempura batter and ingredients attach together.
The ingredients are dipped in batter and deep fried in hot oil.
Shrimps, Squid, Sweet Potato, Pumpkin, Mushrooms and Eggplant are fried and placed in kitchen paper to soak up the extra tempura oil.
Pour hot tendon Sauce on hot rice bowl and line up all the fresh tempura you made. You can add extra tendon sauce on top of the tempura
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1909g)|
|Recipe Makes: Servings|
|Calories from Fat: 143 (10%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 1762.9mg||542 %|
|Sodium 29107.9mg||1004 %|
|Potassium 4172.5mg||110 %|
|Total Carbohydrate 88.6g||26 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 74.9g|
|Protein 221.9g||317 %|
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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: 1437
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