Ebi Tempura
Ebi Tempura is a classic Japanese dish featuring whole prawns coated in a light, airy batter and deep-fried until golden and crisp. The batter typically uses ice-cold water, flour, and sometimes egg to create its signature delicate texture. It is a staple of Japanese cuisine, often served as a main dish, in bento boxes, or as a topping forendon or soba noodles.
🍽️ Nutrition at a glance
Ebi Tempura is high in protein from the prawns and fat from the frying oil, with a moderate amount of carbohydrates from the batter. A typical serving of 3-4 medium prawns provides around 250-350 calories, offering nutrients like selenium, vitamin B12, and omega-3 fatty acids.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 18 g |
| Carbs | 22 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Phosphorus | 180 mg |
| Selenium | 35 mcg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 3.5 mg |
| Zinc | 2.1 mg |
| Iron | 1.8 mg |
| Magnesium | 35 mg |
| Vitamin E | 1.5 mg |
Per 1 serving (4 pieces, approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, tempura was introduced to Japan by Portuguese missionaries in the 16th century, but the Japanese refined it into an art form, emphasizing a light, non-greasy finish. Nutritionally, the quick-frying technique at high heat helps seal in the prawns' moisture and nutrients, creating a contrast between the crispy exterior and tender interior.
