Tempura

1. Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, cauliflower florets, small sweet potato slices, etc), use your favorite Heat oil to 375*.

2. Combine yolks with water; mix well.

3. Gradually stir in the flour; stir from the bottom of the bowl, gently.

4. Do not overstir, this is the secret of a light batter.

5. Some flour will still float on top of the batter.

6. Pat seafood and veggies dry.

7. Dip pieces in batter, let drain a little.

8. Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.

9. Drain on paper toweling.

10. Serve with assorted sauces for dipping.

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Nutrient	Quantity
Total fats	19.1444 g
Protein	31.5911 g
Carbohydrates	318.3444 g
Energy	1609.92 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3171 g
Water	547.5488 g
Aspartic acid	2.959 g
Calcium, Ca	152.69 mg
Lutein + zeaxanthin	557.94 g
Fiber, total dietary	9.48 g
Fatty acids, total saturated 22:0	0.0194 g
Carotene, beta	44.88 g
Niacin	10.2427 mg
Vitamin A, RAE	194.31 g
Arginine	2.5987 g
Riboflavin	0.3523 mg
Tocopherol, beta	0.0255 mg
Fatty acids, total polyunsaturated 15:0	0.0066 g
Fatty acids, total saturated 20:1	0.0439 g
Glutamic acid	5.3379 g
Sodium, Na	33.96 mg
Fatty acids, total saturated 16:1 undifferentiated	0.488 g
Total lipid (fat)	19.1444 g
Manganese, Mn	4.768 mg
Fructose	0.0357 g
Proline	1.4276 g
Fatty acids, total saturated 16:0	4.8613 g
Fatty acids, total saturated 8:0	0.0046 g
Sucrose	0.0357 g
Choline, total	441.212 mg
Sugars, total	0.7596 g
Serine	1.9008 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	1.3354 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	1.9007 mg
Selenium, Se	88.205 g
Ash	3.6134 g
Vitamin D	111.18 IU
Fatty acids, total saturated 18:1 undifferentiated	7.1797 g
Pantothenic acid	4.76 mg
Phenylalanine	1.5995 g
Copper, Cu	0.586 mg
Betaine	0.459 mg
Thiamin	0.6349 mg
Retinol	189.21 g
Methionine	0.7616 g
Iron, Fe	2.7748 mg
Carbohydrate, by difference	318.3444 g
Phosphorus, P	586 mg
Folate, total	90.26 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	0.6783 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Alanine	1.7378 g
Cholesterol	553.35 mg
Valine	1.8586 g
Fatty acids, total saturated 18:2 undifferentiated	3.0408 g
Glycine	1.3035 g
Carotene, alpha	19.38 g
Glucose (dextrose)	0.0918 g
Fatty acids, total saturated 14:0	0.0846 g
Zinc, Zn	4.333 mg
Isoleucine	1.4055 g
Maltose	0.0357 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	3.6411 g
Fatty acids, total saturated 14:1	0.0122 g
Leucine	2.6411 g
Tocotrienol, alpha	0.0153 mg
Vitamin A, IU	735.42 IU
Folate, DFE	90.26 g
Tryptophan	0.3747 g
Galactose	0.0357 g
Fatty acids, total saturated 20:0	0.0163 g
Lactose	0.0357 g
Tyrosine	1.5861 g
Vitamin B-12	0.9945 g
Vitamin K (phylloquinone)	0.357 g
Fatty acids, total saturated	6.3957 g
Histidine	0.8008 g
Fatty acids, total monounsaturated	7.7323 g
Threonine	1.1799 g
Folate, food	90.26 g
Fatty acids, total polyunsaturated 17:0	0.026 g
Vitamin D (D2 + D3)	2.754 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	16.83 g
Vitamin D3 (cholecalciferol)	2.754 g
Vitamin E (alpha-tocopherol)	1.7503 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	150.28 mg
Lysine	1.4383 g
Potassium, K	355.79 mg
Cystine	0.5572 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oil	0	0	0	0
Egg yolk	3	164.22	1.8309	13.5354
Water	2 cups	0	0	0
flour	2.5 cups	1445.7	316.5135	5.609