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Ingredientes
- Â Â Asparagus
- Â Â Peppers
- Â Â Fennel
- Â Â Aubergine
- Â Â Broccoli
- Â Â Shiitake mushrooms
- Â Â Spring onions
- 1 lrg Egg
- 250 ml Ice water
- 25 gm Corn flour
- 100 gm Soft flour, preferably Japanese
- 1/2 tsp Bicarbonate of soda
- 1/2 x Clove garlic, minced
- 15 gm Coriander, minced
- 1 pch Salt
- Â Â Japanese dipping sauce, to serve
Direcciones
- Cut and prepare the vegetables and make the batter.
- Batter:Sift the flour, cornflour, bicarbonate of soda and salt into a bowl. Fold in the beaten egg. Slowly whisk in the ice-cool water. Add in the minced garlic and coriander.
- Dip the vegetables into the tempura batter. Drain and fry in the warm oil for 3-4 min till golden.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1448g | |
| Calories 840 | |
| Calories from Fat 100 | 12% |
| Total Fat 11.61g | 15% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1007mg | 42% |
| Potassium 3165mg | 90% |
| Total Carbs 165.72g | 44% |
| Dietary Fiber 41.8g | 139% |
| Sugars 19.31g | 13% |
| Protein 33.66g | 54% |
