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
- In medium bowl, mix the dry ingredients together.
- Add beaten egg and ice water and mix lightly (The batter should be quite thin)
- Add prawns and chopped vegetables.
- Stir to coat evenly.
To cook fritters
- Heat about 1 cm oil in a large skillet or wok, over high heat.
- Take a scoop of the mixture with a large spoon and slip into the oil.
- 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).
- Deep-fry until browned on both sides, about 1½ - 2 minutes per side.
- Drain on paper towels and serve hot with your favourite dipping sauce.