‘Kara-age’ Fried Okra

Name: ‘Kara-age’ Fried Okra
Total time: 900 s
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 10-12 Okra *about 250g, large ones recommended; 1 Egg *whisked, optional; 2 tablespoons Plain Flour; 2 tablespoons Potato Starch OR Corn Starch; Oil for frying; 1 clove Garlic *grated; 1 small piece Ginger *grated; 1 tablespoon Soy Sauce; 1 pinch Salt; Ground Chilli OR Pepper as required

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kara-age’ (kah-rah-ah-ge) is a Japanese cooking technique, commonly used to cook meat and fish. The other day, I cooked Broccoli into ‘Kara-age’ and it was really yummy. Today I cooked Okra into ‘Kara-age’. You know what? This ‘Kara-age’ Fried Okra made me wish if I had chilled Beer.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes

2 to 3 Servings

10-12Okra *about 250g, large ones recommended
1Egg *whisked, optional
2 tablespoonsPlain Flour
2 tablespoonsPotato Starch OR Corn Starch
Oil for frying
Marinade
1 cloveGarlic *grated
1small piece Ginger *grated
1 tablespoonSoy Sauce
1 pinchSalt
Ground Chilli OR Pepper as required

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Steps

15 minutes

1

Heat Oil to 180℃.
2

Combine all the Marinade ingredients in a mixing bowl.
3

Wash Okra, cut into bite-size pieces (*about 2cm), add to the marinade, and mix to combine. Okra will suck up the marinade.
4

Add whisked Egg and mix to combine, but DO NOT over mix as it gets slimy. *Note: Egg is optional. The photo below is the same Fried Okra, but made without Egg.
5

Add Flour and Potato Starch (OR Corn Starch), and mix to coat Okra pieces. DO NOT over mix.
6

Fry, several pieces at a time, for 1 to 2 minutes or until nicely browned. Drain on paper towels.
7

*Note: If you like this ‘Kara-age’ Fried Okra, you would love my ‘Fried Okra’.

Fried Okra