Kakiage Shrimp and Vegetable Tempura Fritters

What you need

• 150 g (5 oz) small shrimp, peeled and deveined; cut large ones in 2-3 pieces
• 1 medium onion, cut into 5 mm slices
• 1 carrot, cut into 5 mm x 5 cm matchsticks
• 120 g (1 cup) all-purpose flour, 20 g for dusting, 100 g for the batter
• 150 ml (2/3 cup) ice-cold sparkling water
• 1.5 l (6 cups) neutral oil, for deep frying
• 200 ml (3/4 cup) dashi, for the dipping sauce
• 3 tbsp mirin
• 3 tbsp light soy sauce
• 80 g (3 oz) daikon, peeled and grated
• flaky salt, for serving

Method

Restated from the original video

1. 1

   For the dipping sauce, simmer the dashi, mirin and soy sauce in a small pan for 1 min. Keep it warm.

2. 2

   Pat the shrimp dry and put them in a bowl with the onion and carrot.

3. 3

   Sprinkle over 20 g of the flour and toss until everything is lightly coated.

4. 4

   Pour the oil into a deep pot to a depth of 4-5 cm and heat to 170 °C (340 °F).

5. 5

   Just before frying, stir the remaining 100 g flour and the sparkling water together with chopsticks for 10 seconds. Leave the lumps.

6. 6

   Pour the batter over the shrimp and vegetables and fold gently until the strips are just bound together.

7. 7

   Scoop about an eighth of the mixture onto a ladle or flat spatula and slide it into the oil. Do not press it down.

8. 8

   Fry for 1 min without touching, then poke a few holes with a chopstick so the centre crisps. Turn and fry until pale golden and crisp, 3-4 min in total. The shrimp should be pink and cooked through.

9. 9

   Drain on a rack. Skim loose crumbs from the oil and repeat with the rest, 2 fritters at a time, for 8 in all.

10. 10

    Serve hot with the warm dipping sauce, grated daikon and a pinch of salt.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.