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Recipe by
Tempura batter is a typical preparation of Japanese cuisine used to fry vegetables and seafood. Its light and crisp texture makes this side dish perfect to accompany many main courses.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Break the eggs into a medium-sized bowl with 20 cl of cold water and beat until the mixture is well combined
Step 2 of 3: Add the flour without sifting it and beat (if possible with chopsticks) until the mixture is just combined
Step 3 of 3: Be careful not to beat too much
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In summary: Not suitable for vegans · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving44 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 403 kJ96 kcal | 921 kJ220 kcal |
| Fat | 2.61 g | 5.96 g |
| of which saturated fatty acids | 0.79 g | 1.81 g |
| Carbohydrates | 13.6 g | 31.09 g |
| of which sugars | 0.42 g | 0.96 g |
| Fibre | 0.41 g | 0.94 g |
| Protein | 5.21 g | 11.91 g |
| Salt | 0.1 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
