Shrimp Tempura
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
704
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 190 μg | (95 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Basmati rice
- salt
- 2 egg whites
- 175 grams Pastry flour
- 1 pinch salt
- ½ tsp Baking powder
- vegetable oil (for frying)
- 16 shrimp (ready to cook, peeled and deveined)
- soy sauce (if desired)
Preparation steps
1.
Cook the rice in 600 ml (or approximately 2.5 cups) of salted, boiling water. Beat the egg whites until stiff. Mix the flour with the salt, baking powder and 175 ml (approximately 3/4 cup) of cold water and gradually pour into the egg white, forming a thick batter. Heat the oil in a saucepan (test by inserting the end of a wooden spoon into the oil. If bubbles appear, the oil is hot enough).
2.
Rinse the shrimp, pat dry and coat well with the tempura batter. Fry the shrimp in the hot oil until golden brown, then remove with a slotted spoon and drain on paper towels. Serve with cooked rice and soy sauce if desired.
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