Photo: Pille R. Priske
Tempura scallops and asparagus with ponzu dressing
16 ingredients
30 min + 30 min
Serves 6
openrecipes
Ponzu dressing adds a citrus zing to this Japanese dish of deep-fried asparagus and scallops.
Estimated Nutrition (whole recipe, rough)
979
Calories
29g
Protein
21g
Fat
161g
Carbs
Counts 10 of 16 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Kombu | not in our table | 0 |
| Seaweed | not in our table | 0 |
| Ponzu | not in our table | 0 |
| Sauce | not in our table | 0 |
| Sunflower Oil | not in our table | 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
- 100ml/3½fl oz mirin ( rice wine
- 75ml/2½fl oz dark soy sauce
- 1 tbsp rice vinegar
- 1 x 13cm/5in strip kombu (dried seaweed
- 2 tbsp ponzu (Japanese citrus-based sauce), if non-available use fresh lemon juice
- wedges, for garnish lemon
- 1 spring onion
- pinch dried chilli
- 240g/9oz bundle asparagus
- 200-250g/7-9oz roe-less queen scallopsscallops
- , for deep frying (roughly 1 litre/1¾ pints) sunflower oil
- 100g/3½oz cornflour
- 100g/3½oz self-raising flour
- 1 tbsp sesame seeds
- 1 large free-range egg
- 200ml/7fl oz chilled sparkling water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes