RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.6962
Energy (kCal)	54.74
Carbohydrates (g)	0.6103
Total fats (g)	4.5118
Fatty acids, total saturated 20:0 (g)	0.0054
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0175
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0745
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0898
Tocopherol, beta (mg)	0.0085
Lactose (g)	0.0119
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4109
Tocopherol, delta (mg)	0.0102
Arginine (g)	0.1868
Proline (g)	0.1098
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0306
Adjusted Protein (g)	0.0000
Cystine (g)	0.0449
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.5200
Copper, Cu (mg)	0.0131
Maltose (g)	0.0119
Zinc, Zn (mg)	0.3910
Total lipid (fat) (g)	4.5118
Vitamin K (phylloquinone) (g)	0.1190
Cholesterol (mg)	184.4500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	24.8200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	245.1400
Energy (kcal)	54.7400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1561
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0643
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	0.0952
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0051
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	185.9800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1613
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	0.8500
Fatty acids, total saturated 16:0 (g)	1.1662
Carbohydrate, by difference (g)	0.6103
Vitamin D (IU)	37.0600
Fructose (g)	0.0119
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2635
Tyrosine (g)	0.1153
Potassium, K (mg)	18.5300
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	64.7700
Serine (g)	0.2254
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1158
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0065
Fatty acids, total saturated 14:0 (g)	0.0177
Histidine (g)	0.0707
Isoleucine (g)	0.1472
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0041
Water (g)	8.8927
Fatty acids, total saturated 8:0 (g)	0.0015
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	14.9600
Sodium, Na (mg)	8.1600
Iron, Fe (mg)	0.4641
Energy (kJ)	228.8200
Ash (g)	0.2907
Caffeine (mg)	0.0000
Glycine (g)	0.0830
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6015
Fatty acids, total polyunsaturated (g)	0.7147
Vitamin E (alpha-tocopherol) (mg)	0.4386
Sucrose (g)	0.0119
Vitamin B-6 (mg)	0.0595
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.9180
Vitamin D3 (cholecalciferol) (g)	0.9180
Lysine (g)	0.2069
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5083
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0022
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0299
Folate, food (g)	24.8200
Fatty acids, total saturated 20:1 (g)	0.0146
Fatty acids, total monounsaturated (g)	1.9955
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0087
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	139.4340
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.6237
Vitamin B-12 (g)	0.3315
Calcium, Ca (mg)	21.9300
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1421
Glutamic acid (g)	0.3349
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	63.0700
Leucine (g)	0.2378
Folate, DFE (g)	24.8200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0301
Threonine (g)	0.1168
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0094
Protein (g)	2.6962
Cryptoxanthin, beta (g)	5.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8192
Betaine (mg)	0.1530
Phosphorus, P (mg)	66.3000
Tocopherol, gamma (mg)	0.2261

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Japanese >> Japanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.). | 2. Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay. | 3. Butterfly the shrimp by cutting them almost all the way though along their backs. | 4. Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil. | 5. Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible. | 6. Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
ice water cold club soda	1 1/2	1/2		-	-	-	-
purpose flour	1	cup		-	-	-	-
large shrimp	1 1/2	1/2	peeled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Shrimp Tempura