Photo: Tyrrell Fitness And Nutrition
Vegetable tempura with soy & dipping sauce
7 ingredients
10 min
Serves 4
openrecipes
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Estimated Nutrition (whole recipe, rough)
454
Calories
12g
Protein
15g
Fat
70g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Sunflower Oil | 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
- 100g (approx) each of a mix of firm vegetables , cut into bite-size pieces, such as aubergine, broccoli, courgette, mushrooms, red pepper and sweet potatoes
- tempura batter (see below)
- groundnut or sunflower oil , for deep frying
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 1 tbsp sugar
- 1 lemon , zest only
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes