Tempura Shrimp Wraps

Name: Tempura Shrimp Wraps with crispy onions, apple slaw & tomato
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 g Shrimp; 3 piece Tomato; 200 g Rainbow slaw mix; 1 piece Apple; 30 g Crispy fried onions; 6 piece Mini tortillas; 1 teaspoon Honey [or plant-based alternative]; 1 tablespoon White balsamic vinegar; 130 g Flour; 60 milliliters Sunflower oil; 2 tablespoon [Plant-based] mayonnaise; 150 milliliters Water; to taste Salt and pepper

with crispy onions, apple slaw & tomato

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Tempura is a Japanese dish of lightly battered and fried seafood or vegetables. Its crispy, airy texture comes from a simple batter made with cold water and flour.

Tags:

Calorie Smart

Allergens:

Schaaldieren

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

120 g

Shrimp

(Contains: Schaaldieren)

1.5 piece

Tomato

100 g

Rainbow slaw mix

½ piece

Apple

7.5 g

Crispy fried onions

(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)

3 piece

Mini tortillas

(Contains: Tarwe May be present: Soja, Mosterd)

Not included in your delivery

½ teaspoon

Honey [or plant-based alternative]

½ tablespoon

White balsamic vinegar

65 g

Flour

30 milliliters

Sunflower oil

1 tablespoon

[Plant-based] mayonnaise

75 milliliters

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4121 kJ

Calories985 kcal

Fat42.2 g

Saturated Fat7.7 g

Carbohydrate112 g

Sugar21.1 g

Dietary Fiber11.1 g

Protein33.3 g

Salt2.5 g

Potassium242.7 mg

Calcium11.3 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Large Bowl

•Plate

•Tall-Sided Pan

•Paper Towel

•Aluminum Foil

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C (see Tip).
Fill a large bowl with cold water (see pantry for amount).
Add 50g flour per person, then beat into a smooth batter. Add a splash of water if it's too thick, or some extra flour if it's too thin.
Transfer the rest of the flour to a bowl.

Tip: the oven will be used later to heat the tortillas, but you can also do this in the microwave if preferred. In this case, you can skip preheating the oven.

Pat the shrimp dry with kitchen paper, then season with salt and pepper. Prepare a plate lined with kitchen paper.
Coat the shrimp first with the flour and then with the batter.
Heat the sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, carefully fry the shrimp for 3 - 4 minutes or until golden-brown.
Transfer to the plate and set aside.

Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes (see Tip).
In the meantime, core and dice the apple.
Dice the tomato.

Tip: if using the microwave, transfer the tortillas to a microwave-safe plate and heat for 30 second intervals until done.

In a salad bowl, combine the apple with the slaw mix, the honey, the white balsamic vinegar and the mayonnaise. Season to taste with salt and pepper.
Top the tortillas with the slaw, the tempura shrimp and the tomato.
Garnish with the crispy onions to finish.