Low Fat Ebi Tempura

Indulge in the crisp, golden perfection of "Low Fat Ebi Tempura" without the guilt! This oven-baked twist on the Japanese classic offers all the crunch and flavor of traditional tempura, but with significantly less oil. Large, succulent shrimp are coated in a light, airy batter made with cornstarch and chilled sparkling water, then baked to a delicate crispness at high heat. A touch of canola oil brushed over the batter creates a satisfying, golden crust, while skipping deep frying keeps the fat content low. Paired with a tangy soy sauce and optional grated daikon radish dipping sauce, as well as zesty lemon wedges for a bright finish, this quick-and-easy recipe is ready in under 30 minutes and perfect for a light appetizer or healthy main course. Enjoy a healthier take on a Japanese favorite that's packed with flavor, crunch, and fewer calories!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 220°C (430°F). Line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk together until well mixed.

Step 3

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.

Step 4

Pat the shrimp dry with paper towels to help the batter adhere better.

Step 5

Hold each shrimp by the tail, dip in the batter, and let the excess drip off.

Step 6

Lay the battered shrimp onto the prepared baking sheet, ensuring they do not touch each other.

Step 7

Using a pastry brush, lightly brush the tops of the battered shrimp with a small amount of canola oil for additional browning and crispiness.

Step 8

Bake in the preheated oven for about 8-10 minutes, or until the batter is crisp and lightly golden.

Step 9

While the shrimp are baking, prepare a dipping sauce by mixing soy sauce and grated daikon radish in a small serving bowl.

Step 10

Once cooked, remove the tempura from the oven and let them rest on the tray for a minute to crisp up further.

Step 11

Serve the low fat Ebi Tempura hot, with lemon wedges and dipping sauce on the side.

Nutrition Facts

Serving size	(661.5g)

Amount per serving	% Daily Value*
Calories	757.6

Total Fat 16.7g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 468.7mg	0%
Sodium 4077.5mg	0%
Total Carbohydrate 83.0g	0%
Dietary Fiber 3.6g	0%
Total Sugars 2.0g
Protein 70.0g	0%

Vitamin D 0IU	0%
Calcium 137.3mg	0%
Iron 4.8mg	0%
Potassium 1020.6mg	0%

*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.

Source of Calories

Fat: 19.7%

Protein: 36.7%

Carbs: 43.6%