Carrot And Shrimp Kakiage (Mixed Tempura)

By Food52
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3-1/2 ounces cleaned and shelled shrimp.....chopped into small pieces

6 ounces carrots.....peeled and cut into matchstick-sized pieces

1/4 medium onion.....thinly sliced

3 tablespoons cilantro.....roughly chopped

1 large egg

1 cup flour

1 tablespoon corn starch

1 pinch salt

2/3 cups cold water (keep water refrigerated until use)

vegetable or canola oil for frying

Sesame oil (optional)

1-1/4 cup water

1 inch dried kelp (konbu)

1 handful (about 5g) shaved dried bonito (called katuo bushi or kezuri bushi in Japanese)

1/4 cup mirin

1/4 cup soy sauce (preferably Kikoman or other Japanese brand)

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