Photo: Dana DeVolk
Japanese Shrimp Tempura
10 ingredients
10 min + 30 min
2
openrecipes
This tasty Japanese staple has a nice light batter so the tempura crisp up nicely. Try the traditional dish as a starter or a main course, for a warm and comforting meal.
Estimated Nutrition (whole recipe, rough)
861
Calories
75g
Protein
10g
Fat
111g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 whole Large Shrimp (peeled, De-veined And Straightened)
- ¾ cups Dashi Or Chicken Broth
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Mirin
- 1-½ teaspoon Sugar
- 1 Cold Egg
- 1 cup Ice Water
- 1 cup All Purpose Flour, Cold
- 2 dashes Salt And Pepper, Or To Taste
- 1 Tablespoon Cornstarch
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes