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Tempura Scallops And Asparagus With Ponzu Dressing
BBC16Ingredients
60Minutes
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 100 mL mirin (/3½fl oz, rice wine)
- 75 mL dark soy sauce (/2½fl oz)
- 1 Tbsp. rice vinegar
- 1 kombu (x 13cm/5in strip, dried seaweed)
- 2 Tbsp. ponzu (Japanese citrus-based sauce, if non-available use fresh lemon juice, plus 1-2 tsp extra to taste)
- lemon wedges (for garnish, optional)
- 1 spring onion (green part only, finely sliced)
- 1 pinch chilli flakes (dried, optional)
- 240 grams asparagus spears (bundle, trimmed)
- 250 grams roe (less queen scallops, or 18 medium roe-less scallops, thawed if frozen)
- sunflower oil (for deep frying, roughly 1 litre/1¾ pints)
- 100 grams cornflour (/3½oz)
- 100 grams self raising flour (/3½oz)
- 1 Tbsp. sesame seeds
- 1 large free range egg (yolk only)
- 200 mL sparkling water (chilled)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol280mg93% |
Sodium1410mg59% |
Potassium320mg9% |
Protein17g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A15% |
Vitamin C25% |
Calcium15% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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