Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1297
Calories
50g
Protein
44g
Fat
172g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Lotus | not in our table | 0 |
| Shiso | 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
- 1/4 cup
- 1/2 cup light soy sauce
- 2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
- 1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
- 1/4 cup mirin (Japanese sweet rice wine)
- 10 green beans, trimmed
- 12 large shrimp, peeled, deveined, tail shells left intact
- Salt and pepper
- About 6 cups vegetable or peanut oil for frying
- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 2 tablespoons Asian sesame oil
- 10 fresh shiitake mushrooms (about 3/4 pound), stemmed
- 1 large white onion, peeled and cut into 1/2-inch thick rings
- 2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
- 10 fresh shiso leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes