Tempura (天ぷら or 天麩羅, tenpura?), is a Japanese dish of seafood or vegetables that have been battered and deep fried.
Raw materials:Seafood: prawn, shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish.Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, pumpkin, mushrooms, bamboo shoots and okra.
Nutritional value:Heat (1911.85 kcal) * protein (209.66 g) * fat (71.66 grams) * carbohydrates (110.86 grams) * dietary fiber (4.50 grams)
Uses:In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to very expensive five-star restaurants. Outside Japan (as well as recently in Japan), there are many non-traditional and fusion uses of tempura. Chefs over the world include tempura dishes on their menus, and a wide variety of different batters and ingredients are used, including the non-traditional broccoli, zucchini and asparagus. More unusual ingredients may include nori slices, non-watery fruit such as banana, and ice cream.