Vegetable and Shrimp Kakiage

A tangle of vegetables and shrimp held in an ultra-light tempura batter. The texture is sharp and crispy, revealing a tender and briny center.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 281
• Protein: 15 g
• Carbs: 29 g
• Fat: 10 g

Ingredients

• 200 g Shrimp ( peeled and cut into pieces )
• 1 piece Yellow onion ( sliced into fine julienne )
• 1 piece Carrot ( cut into fine julienne )
• 100 g Wheat flour ( sifted )
• 20 g Potato starch
• 1 piece Egg ( beaten cold )
• 150 ml Mineral water ( iced )
• 500 ml Peanut oil ( for frying )
• 100 ml dashi stock ( for the sauce )
• 2 tbsp soy sauce
• 2 tbsp mirin

Instructions

1. Cutting the garnish

   Cut the onion and carrot into fine julienne strips about 5 cm long. Cut the shrimp into three pieces. The goal is to have uniform sizes so they intertwine easily.

2. Preparing the batter

   Mix the egg and very cold (iced) mineral water. Throw in the wheat flour and potato starch all at once. Barely mix with chopsticks: lumps are essential for creating crispy air pockets during cooking.

3. Coating

   Dust a thin layer of flour over the vegetables and shrimp to absorb moisture, then pour the batter over. Each piece should be barely coated, without batter pooling at the bottom of the bowl.

4. Frying

   Heat the peanut oil to 170°C. Gently drop small mounds of the mixture using a spatula. Hold them for a few seconds so they bind together. The crust should become light golden and firm. Drain on a wire rack.

Chef's tips

• The secret lies in the thermal shock: the batter must be ice-cold when it hits the boiling oil.
• Do not overcrowd the pan, otherwise the oil temperature drops and the fritter becomes oily instead of crispy.

Storage

Consume immediately after frying. Does not store well, loses its crispness.