Low Fat Ebi Tempura
Savor the irresistible crunch of Low Fat Ebi Tempura, a healthier twist on the classic Japanese favorite that delivers all the flavor without the excess oil. This oven-baked recipe uses a delicate batter made from all-purpose flour, cornstarch, and chilled sparkling water to achieve a light and crisp coating. Instead of deep frying, a simple brushing of canola oil ensures golden-brown perfection with minimal fat content. Each juicy, oven-baked shrimp pairs beautifully with a tangy soy sauce and optional grated daikon radish dipping sauce, while a squeeze of fresh lemon adds brightness to the dish. Ready in under 30 minutes, this guilt-free indulgence is perfect for a light yet satisfying appetizer or main course. Whether you’re aiming to eat healthier or simply love tempura, this recipe is sure to impress!
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Recipe Information
Ingredients
- 16 pieces large shrimp (peeled and deveined)
- 60 grams all-purpose flour
- 30 grams cornstarch
- 5 grams baking powder
- 2 grams salt
- 180 ml chilled sparkling water
- 15 ml canola oil (for brushing)
- 4 pieces lemon wedges
- 60 ml soy sauce
- 30 grams grated daikon radish (optional)
Instructions
Preheat the oven to 220°C (430°F). Line a baking sheet with parchment paper.
In a mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk together until well mixed.
Gradually add the chilled sparkling water to the dry ingredients, stirring gently with a fork. The batter should be somewhat lumpy; do not overmix as this can activate the gluten in the flour and make the tempura dense.
Pat the shrimp dry with paper towels to help the batter adhere better.
Hold each shrimp by the tail, dip in the batter, and let the excess drip off.
Lay the battered shrimp onto the prepared baking sheet, ensuring they do not touch each other.
Using a pastry brush, lightly brush the tops of the battered shrimp with a small amount of canola oil for additional browning and crispiness.
Bake in the preheated oven for about 8-10 minutes, or until the batter is crisp and lightly golden.
While the shrimp are baking, prepare a dipping sauce by mixing soy sauce and grated daikon radish in a small serving bowl.
Once cooked, remove the tempura from the oven and let them rest on the tray for a minute to crisp up further.
Serve the low fat Ebi Tempura hot, with lemon wedges and dipping sauce on the side.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.0 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
