Tempura-style Crayfish
Tempura-style crayfish is a Japanese-inspired dish where whole crayfish are coated in a light, airy tempura batter and deep-fried until crispy. The dish typically features fresh crayfish, a batter made from flour, ice water, and sometimes egg, and is often served with a dipping sauce like tentsuyu or a simple soy-based condiment. It's a popular appetizer or main course in Japanese cuisine and fusion restaurants.
🍽️ Nutrition at a glance
This dish is high in protein from the crayfish and fat from the frying oil, with a moderate amount of carbohydrates from the batter. It provides essential nutrients like omega-3 fatty acids, vitamin B12, and minerals such as selenium and zinc, and a typical serving (about 150-200 grams) contains roughly 300-450 calories.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 22 g |
| Carbs | 18 g |
| Fat | 19 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Phosphorus | 250 mg |
| Selenium | 40 mcg |
| Vitamin B12 | 2.5 mcg |
| Zinc | 3 mg |
| Niacin (B3) | 3 mg |
| Copper | 0.5 mg |
| Iron | 2 mg |
| Magnesium | 40 mg |
Per 1 serving (about 150 g) · estimated, varies by recipe
💡 What's interesting
Tempura-style crayfish showcases the Japanese principle of 'shun' (seasonality), as crayfish are often used when they're at their peak, and the light batter highlights the natural sweetness of the seafood. Nutritionally, it's a balanced dish that offers a good source of lean protein and healthy fats, making it a flavorful yet relatively nutritious indulgence.
