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Tempura Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.3072
Energy (kCal)9383.9174
Carbohydrates (g)304.5418
Total fats (g)878.7986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat egg with ice water, baking soda, add flour stirring - batter should be light. | 2. Heat oil to 350. | 3. Spear food, dip into batter, cook in oil, aprox. 2 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mushroom 10 - - - -
    onion 1 cut 64.0 14.944 1.76 0.16
    shrimp 1 shelled deveined 321.8674 4.1253 61.6988 4.5787
    eggplant 1 - - - -
    vegetable - - - -
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    ice water 2 cups 0.0 0.0 0.0 0.0
    baking soda 1 pinch 0.0 0.0 0.0 0.0
    flour 2 1/4 cups 1301.13 284.8622 21.1522 5.0481
    peanut oil 3 3/4 cups 7160.4 0.0 0.0 810.0
    sesame oil 1/4 cup 481.78 0.0 0.0 54.5

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



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