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  • Tempura Batter
  • Tempura Batter

    Tempura Batter

    @tuduu

    Tempura batter is a typical preparation in Japanese cuisine used for frying vegetables and seafood. Its light and crispy texture makes this side dish perfect for accompanying many main courses.

    Difficulty: Easy
    Cooking time: 10 minCooking: 10 min
    Preparation time: 5 minPreparation: 5 min

    Ingredients

    No. Servings
    • Large eggs2
    • Flour75g

    Preparation

    Descrizione

    Home
    Recipes
    Tuduu
    Country: Giappone
    tuduu@tuduu
    1. 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 blended

    2. STEP 2 OF 3

      Add the flour without sifting it and beat (if possible with chopsticks) until the preparation is just mixed

    3. STEP 3 OF 3

      Be careful not to overbeat

    Suggestions

    • Bowl

    • Whisk

    General Information

    Origin

    Giappone

    Analysis

    Macronutrients (100 gr)

    Attention
    The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
    Category: Condiments
    Attention
    The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
    Lifestyles
    Intolerances and allergies
    Energy (kcal)181.18
    Carbohydrates (g)19.53
    of which Sugars (g)0.46
    Fat (g)6.52
    of which Saturates (g)2.33
    Protein (g)12.02
    Fiber (g)0.6
    Sale (g)0.1
    • Proteins
      12.02g·31%
    • Carbohydrates
      19.53g·51%
    • Fats
      6.52g·17%
    • Fibers
      0.6g·2%