Versatile Tempura Batter

1. Mix the first three ingredients in a bowl.

2. Whisk the egg with water.

3. Make sure to use just enough water to form a smooth consistency.

4. Add the flour mixture to this.

5. Coat prawns, fruits or vegetables of your choice in this tempura batter.

6. Deep fry in hot oil.

7. Drain on clean kitchen paper towels/napkins.

8. Serve hot!

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Nutrient	Quantity
Total fats	4.755 g
Protein	6.28 g
Carbohydrates	2.2713 g
Energy	75.157 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.024 g
Water	38.42 g
Aspartic acid	0.6645 g
Calcium, Ca	433.444 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	251.5 g
Fiber, total dietary	0.0138 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Niacin	0.0375 mg
Vitamin A, RAE	80 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	0.41 g
Riboflavin	0.2285 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0135 g
Glutamic acid	0.8365 g
Sodium, Na	802.4 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1005 g
Total lipid (fat)	4.755 g
Manganese, Mn	0.0148 mg
Proline	0.256 g
Fatty acids, total saturated 16:0	1.1155 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Choline, total	146.9 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	0.185 g
Serine	0.4855 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.4055 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	0.085 mg
Selenium, Se	15.3638 g
Ash	5.1737 g
Vitamin D	41 IU
Fatty acids, total saturated 18:1 undifferentiated	1.7055 g
Pantothenic acid	0.7665 mg
Phenylalanine	0.34 g
Copper, Cu	0.0367 mg
Betaine	0.15 mg
Thiamin	0.02 mg
Retinol	80 g
Methionine	0.19 g
Iron, Fe	1.6354 mg
Carbohydrate, by difference	2.2713 g
Phosphorus, P	250.179 mg
Folate, total	23.5 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.25 mg
Fatty acids, total saturated 4:0	0.002 g
Alanine	0.3675 g
Cholesterol	186 mg
Valine	0.429 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0115 g
Fatty acids, total saturated 18:2 undifferentiated	0.7775 g
Glycine	0.216 g
Glucose (dextrose)	0.185 g
Fatty acids, total saturated 14:0	0.0165 g
Zinc, Zn	0.6457 mg
Isoleucine	0.3355 g
Tocopherol, delta	0.03 mg
Fatty acids, total polyunsaturated	0.9555 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	0.543 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	270 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	23.5 g
Tryptophan	0.0835 g
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Fatty acids, total polyunsaturated 18:1 c	1.694 g
Fatty acids, total saturated 20:0	0.0015 g
Tyrosine	0.2495 g
Vitamin B-12	0.445 g
Vitamin K (phylloquinone)	0.15 g
Fatty acids, total saturated	1.563 g
Histidine	0.1545 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	1.829 g
Threonine	0.278 g
Folate, food	23.5 g
Fatty acids, total polyunsaturated 17:0	0.011 g
Vitamin D (D2 + D3)	1 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	4.5 g
Vitamin D3 (cholecalciferol)	1 g
Vitamin E (alpha-tocopherol)	0.525 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	7.863 mg
Lysine	0.456 g
Potassium, K	70.38 mg
Cystine	0.136 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Baking powder	1.5 1/2	3.657	1.9113	0
Cornflour	0.75 cup	0	0	0
Egg	1	71.5	0.36	4.755
Hot Oil	0	0	0	0
ice water	0	0	0	0
plain flour	0.75 cup	0	0	0