Kushi Tempura

Kushi Tempura is a delightful Paleo twist on traditional Japanese skewered tempura, featuring an array of fresh vegetables and shrimp lightly battered and fried to golden perfection. This midnight dish is perfect for satisfying late-night cravings while keeping it wholesome and nutritious.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Zucchini - 1 medium, sliced into rounds
• Sweet potato - 1 medium, sliced into rounds
• Bell pepper - 1 medium, cut into strips
• Mushrooms - 100 grams, halved
• Coconut flour - 1/2 cup
• Egg - 1 large
• Sparkling water - 1/2 cup (chilled)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - for frying

Steps

1. In a mixing bowl, combine coconut flour, salt, and black pepper.
2. In another bowl, whisk the egg and slowly add the chilled sparkling water, mixing until well combined.
3. Gradually add the coconut flour mixture to the egg mixture, stirring until a smooth batter forms.
4. Heat coconut oil in a deep skillet or pot over medium-high heat until shimmering.
5. Skewer the shrimp and vegetable pieces alternately onto wooden or metal skewers.
6. Dip each skewer into the batter, ensuring they are well coated.
7. Carefully place the skewers in the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.
8. Remove cooked skewers from the oil and place them on paper towels to drain excess oil.
9. Serve immediately with a side of Paleo-friendly dipping sauce, if desired.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 480 mg
• Cholesterol: 170 mg
• Total Fat: 15 g
• Saturated Fat: 12 g
• Unsaturated Fat: 3 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, supporting muscle health.
• Includes a variety of vegetables, providing essential vitamins and minerals.

Tags