Directions:
- TO MAKE BATTER.
- Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
- Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
- TO USE BATTER.
- Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees.
- A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
- Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.78 Kcal (895 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 47.68mg | 16% | |
| Sodium | 66.33mg | 3% | |
| Potassium | 133.78mg | 3% | |
| Total Carbs | 45.58g | 15% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 175.73 Kcal (736 kJ) | ||
| Calories from fat | 9.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 2% | |
|---|---|---|---|
| Cholesterol | 39.2mg | 16% | |
| Sodium | 54.53mg | 3% | |
| Potassium | 109.97mg | 3% | |
| Total Carbs | 37.47g | 15% | |
| Sugars | 1.46g | 7% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 3.34g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.7mg | 5% | |
| Calcium | 67.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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