Kakiage – Japanese Vegetable and Shrimp Tempura Fritters

Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and Burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.

Kakiage - Japanese Vegetable and Shrimp Tempura Fritters
  • 15 large prawns, peeled, deveined and chopped into 3 pieces
  • 1 medium zucchini, cut into thick matchsticks about 5 cm long
  • 1 small onion, peeled, halved, and very thinly sliced
  • 20 spears fresh green asparagus, chopped into 3 cm lengths (thin spears are best)
  • 2 small carrots, peeled, very thinly sliced into rounds
  • 1 fresh jalapeño, minced or finely chopped
For tempura batter
  • ½ cup flour
  • ½ cup rice flour
  • ½ teaspoon baking powder
  • salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • ¾ - 1 cup ice water
  1. In medium bowl, mix the dry ingredients together.
  2. Add beaten egg and ice water and mix lightly (The batter should be quite thin)
  3. Add prawns and chopped vegetables.
  4. Stir to coat evenly.
To cook fritters
  1. Heat about 1 cm oil in a large skillet or wok, over high heat.
  2. Take a scoop of the mixture with a large spoon and slip into the oil.
  3. Use a chopstick or similar to keep fritters in small, irregular shaped rounds (Also spread the centres of the fritters a bit to create more texture and delicate crunch).
  4. Deep-fry until browned on both sides, about 1½ - 2 minutes per side.
  5. Drain on paper towels and serve hot with your favourite dipping sauce.

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