Photo: Pille R. Priske
Garden tempura
16 ingredients
30 min + 30 min
Serves 4
openrecipes
Look for special tempura flour in large supermarkets or specialist Japanese suppliers - it’s made from a light, low-gluten flour producing a bright, crisp fry.
Estimated Nutrition (whole recipe, rough)
1081
Calories
19g
Protein
42g
Fat
148g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
| Flower | 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
- 250ml/9fl oz cold water
- 100g/3½oz crushed ice
- 200g/7oz tempura flour, plus extra for coating
- , for deep-fat frying vegetable oil
- handful vegetables
- handful edible flowers, such as chrysanthemum, fennel or elderflowers
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 50ml/1¾fl oz water
- 1 tsp rice wine
- ½ red chilli
- 1 tbsp mirin
- 1 tbsp soy sauce
- 50ml/1¾fl oz water
- 1 tsp rice wine
- ½ red chilli
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