Tempura Scallops and Asparagus with Ponzu Dressing Recipe | Yummly

Tempura Scallops And Asparagus With Ponzu Dressing

BBC
16Ingredients
60Minutes
340Calories

Ingredients

US|METRIC
  • 100 milliliters mirin (/3½fl oz, rice wine)
  • 75 milliliters dark soy sauce (/2½fl oz)
  • 1 tablespoon rice vinegar
  • 1 kombu (x 13cm/5in strip, dried seaweed)
  • 2 tablespoons ponzu (Japanese citrus-based sauce, if non-available use fresh lemon juice, plus 1-2 tsp extra to taste)
  • lemon wedges (for garnish)
  • 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 tablespoon sesame seeds
  • 1 large free range egg (yolk only)
  • 200 milliliters sparkling water (chilled)
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    NutritionView More

    340Calories
    Sodium59% DV1410mg
    Fat20% DV13g
    Protein33% DV17g
    Carbs13% DV38g
    Fiber16% DV4g
    Calories340Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol280mg93%
    Sodium1410mg59%
    Potassium320mg9%
    Protein17g33%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber4g16%
    Sugars6g12%
    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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