Photo: Thought Catalog
Prawn and avocado tempura 'cocktail' with sweet chilli and cucumber dip
13 ingredients
30 min + 30 min
Serves 2
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Estimated Nutrition (whole recipe, rough)
1146
Calories
46g
Protein
51g
Fat
131g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | 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
- sunflower or vegetable oil
- 50g/2oz plain flour
- 1 tsp cornflour
- pinch salt
- 100ml/3½fl oz cold sparkling water
- 8 large raw prawns
- 1 small ripe avocado
- 75ml/2½fl oz rice vinegar
- 75g/2½oz granulated sugar
- ½ red chilli
- pinch salt
- 5cm/2in piece of cucumber
- 1 tbsp fresh coriander
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