The best tempura lobster with dipping sauce
Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It's great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his 'master', who does a lot of shouting.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 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 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Okra | 1 cup (100g) | 33 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Flower | not in our table | 0 |
| Borage | 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
- 2 x 1.3 kg live lobsters, from
- , ask your fishmonger
- 1 handful okra, left whole
- 4 fresh red chillies, left whole
- edible flowers, such as viola, borage, courgette, optional
- 2 free-range egg yolks
- 350 ml water, iced
- 1 teaspoon cornflour
- 200 g self-raising flour
- 12 tablespoons rice wine vinegar
- 4 tablespoons sugar
- 2 tablespoons low-salt soy sauce
- 2 teaspoons grated fresh ginger