Japanese · Dinner
Assorted Vegetable Tempura (Low-Calorie)
Assorted vegetables including sweet potato, zucchini, green beans and shiitake mushroom are dipped in a light, chilled rice-flour and cornstarch batter, then shallow-fried in a shallow pool of oil until the coating turns pale gold and crisp. Served with a citrus soy dipping sauce and grated daikon.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
293Calories
6.8gProtein
8.3gFat
48.1gCarbs
7.2gSugar
5.8gFiber
679mgSodium
0mgChol
0.9gSat Fat
669mgPotassium
75mgCalcium
2.4mgIron
0mcgVitamin B12
26mgVitamin C
vegetarian
low-calorie
high-fiber
egg-free
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice sweet potato into thin rounds, zucchini into batons, trim green beans and remove mushroom stems, then pat all vegetables dry.
2
Chill
Whisk rice flour and cornstarch into ice-cold sparkling water until just combined with visible lumps, then refrigerate for 10 minutes.
3
Heat
Warm vegetable oil in a small skillet over medium-high heat until a batter drop sizzles and floats within 3 seconds, then shallow-fry batches of 3–4 vegetable pieces for 2–3 minutes per side until pale gold and crisp.
4
Rest
Lift tempura onto a wire rack over paper towel and rest for 1 minute to drain excess oil and preserve crispness.
5
Plate
Arrange tempura on a plate with salt on the side and a small dish of soy sauce mixed with lemon juice and grated daikon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g sweet potato
- 3.6 oz100g zucchini
- 2 oz60g green beans
- 2.2 oz60g shiitake mushroom
- 1/2 cup60g rice flour
- 4 tbsp30g cornstarch
- 2/3 cup160ml ice-cold sparkling water
- 2 tbsp30ml soy sauce
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp daikon
- 4 tbsp56ml vegetable oil, for shallow-frying
- 2 pinch2 pinch salt
