Prawn, Onion & Carrot ‘Kakiage’ Tempura

Name: Prawn, Onion & Carrot ‘Kakiage’ Tempura
Yield: 4 servings (16 pieces)
Cuisine: British
Ingredients: 1 large Onion *thinly sliced; 1/2 Carrot *cut into thin strips; 100-150 g shelled Prawns *thawed if frozen, cut into small pieces; 2 tablespoons Plain Flour; Oil for frying; 1/3 cup Plain Flour; 2 tablespoons Potato Starch Flour; 1 Egg; Cold Water *enough to make 1/2 cup with the Egg; *Note: You can use Cold Water only

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. This is my favourite ‘Kakiage’ and probably my family’s favourite, too. I often double the amount of this recipe and cook a lot more than we can eat, then I freeze leftovers. ‘Kakiage’ can be used for ‘Ten Don’ or for a topping of noodle soup.

Hiroko Liston @hirokoliston

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Ingredients

4 servings (16 pieces)

1large Onion *thinly sliced
1/2Carrot *cut into thin strips
100-150 gshelled Prawns *thawed if frozen, cut into small pieces
2 tablespoonsPlain Flour
Oil for frying
Tempura Batter
1/3 cupPlain Flour
2 tablespoonsPotato Starch Flour
1Egg
Cold Water *enough to make 1/2 cup with the Egg
*Note: You can use Cold Water only

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Steps

1

Combine Onion, Carrot and Prawn in a mixing bowl. Sprinkle with Flour and mix to coat.
2

Mix the Tempura Batter ingredients in a small bowl, add to the vegetable, and combine well.
3

Slide some large tablespoon sized clumps of the Vegetables and Prawn into the 170°C to 180°C oil and deep fry. Turn them over a few times. When they are cooked and the batter is golden and crispy, transfer to a rack and drain the oil.
4

Serve with ‘Tentsuyu’ (Tempura Dipping Sauce). Find my Tentsuyu recipe.

‘Tentsuyu’ (Tempura Dipping Sauce)
5

*Note: Leftovers can be stored frozen. ‘Kakiage’ Tempura can be used for ‘Ten Don’, or for a topping of ‘Udon in Soup’ or ‘Tempura Soba’.