Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
970
Calories
21g
Protein
29g
Fat
161g
Carbs
Counts 12 of 17 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Melon | not in our table | 0 |
| Seed | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Shiso | 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
- 1/2 red onion, cut into thin slices through the stem end to make crescent shapes (about 1/3 cup)
- 1 tablespoon cornstarch
- Scant 1/3 cup julienne-cut carrot peels (1-inch strips; about 3 ounces)
- Scant 1/3 cup julienne-cut Japanese-style sweet potato or other sweet potato peels (1-inch strips; about 2 1/2 ounces)
- 3-ounce chunk bitter melon, cut in half lengthwise, seeds removed, very thinly sliced, salted with 1/4 teaspoon salt, and drained, about 1/4 cup
- 1 tablespoon cornstarch
- 2 small zucchini, about 4 ounces total weight, tops trimmed, cut in half lengthwise, and then cut on the diagonal into thin slices, about 2/3 cup
- Scant 1/3 cup julienne-cut kabocha squash peels (3/4-inch strips; about 3 ounces)
- 2 tablespoons finely shredded summer herbs such as fresh shiso leaves
- 4 or 5 fresh chives, cut into 1/2-inch lengths
- Several ice cubes
- 1/3 cup cold water
- 1/4 cup self-rising cake flour
- Vegetable oil for deep-frying
- 1 to 2 teaspoons aromatic sesame oil (optional)
- 1/4 teaspoon kosher salt
- Generous pinch of kona-zanshõ
- Generous pinch of tõgarashi
- Generous pinch of freshly ground black pepper
- Lemon or lime wedges
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