Instead of flour, by using rice four, you can cut down on the calories. Rice four absorb less oil than flour. And it is easy to make crispy kakiaage. The texture of shrimp is nice, it's plump thanks to preparation.
Cut the mitsuba into 4cm pieces.
Peel, and cut the carrot into thin 4cm rectangles. Cut it into 4mm thick slices, and then cut them into 3mm thick slices. Be careful not to cut thinly because the vegetables are likely to be burned.
Cut the onion into 4mm thick slices. Make sure that the thickness will be same as carrots. If your onion is big, cut it in half, and slice them. By doing so, It will be easier to deep-fry as a small unit.
Wash the shrimp lightly before preparing.
Peel the shrimp remove the head of them. Stab the middle of the back at 2 to 3mm from outside with a bamboo skewer, lift it, devein the shrimp. If you make a cut in back of them with a knife, the water will come out too much, so don't do it.
Add potato starch to the shrimp, and rub them to remove the dirt. Add the water, and mix them again. Let it sit for 5 minutes.
Throw away the water, and wash the shrimp with running water until the water is clean.
Wipe off the water on the shrimp, and sprinkle them with 1/4 teaspoon of salt to remove the smell and excess water. 30 minutes.If there are excess water on shrimp too much, it's difficult to evaporate when deep frying, and the kakiage will be not crispy. So it's important to remove the excess water from the shrimp in advance.
Wipe off the moisture from shrimp with paper towels, and cut them into 2 pieces.
Mix the ingredients of batter in a bowl. If your batter is watery, please add more rice flour. If the batter has too water, it's difficult to make a shape.
In another bowl, put shrimp, onion, carrot and mitsuba, and mix them.
Add the rice flour in the ingredients, and coat them with rice flour while mixing.
Add the ingredients to the batter to not to add the excess rice flour if there are in the bowl, and mix them.
Pour approximately 3 cm of oil into a deep frying pot, and, reach it to 160 degrees.
Place the 1/2 of ingredients on a wooden spatula. Adjust the shape lightly, and slide it into the pot. Using a wooden spatula help to put kakiaage while keeping a shape.
Push the middle of kakiage, and flatten it with wooden chopsticks, and make a round shape by using the side of pot. It can help to cook them evenly, so the side of them will be not burned.
Deep fry for 1.5 minutes.
Turn it over, and continue to deep fry until crispy for more 1.5 minutes.
Drain the oil on the pot well, and lean them against a plate with paper towels to drain oil more. Deep fry another one in the same way.
Enjoy the kakiage with salt or tentsuyu.
Ingredients
Directions
Cut the mitsuba into 4cm pieces.
Peel, and cut the carrot into thin 4cm rectangles. Cut it into 4mm thick slices, and then cut them into 3mm thick slices. Be careful not to cut thinly because the vegetables are likely to be burned.
Cut the onion into 4mm thick slices. Make sure that the thickness will be same as carrots. If your onion is big, cut it in half, and slice them. By doing so, It will be easier to deep-fry as a small unit.
Wash the shrimp lightly before preparing.
Peel the shrimp remove the head of them. Stab the middle of the back at 2 to 3mm from outside with a bamboo skewer, lift it, devein the shrimp. If you make a cut in back of them with a knife, the water will come out too much, so don't do it.
Add potato starch to the shrimp, and rub them to remove the dirt. Add the water, and mix them again. Let it sit for 5 minutes.
Throw away the water, and wash the shrimp with running water until the water is clean.
Wipe off the water on the shrimp, and sprinkle them with 1/4 teaspoon of salt to remove the smell and excess water. 30 minutes.If there are excess water on shrimp too much, it's difficult to evaporate when deep frying, and the kakiage will be not crispy. So it's important to remove the excess water from the shrimp in advance.
Wipe off the moisture from shrimp with paper towels, and cut them into 2 pieces.
Mix the ingredients of batter in a bowl. If your batter is watery, please add more rice flour. If the batter has too water, it's difficult to make a shape.
In another bowl, put shrimp, onion, carrot and mitsuba, and mix them.
Add the rice flour in the ingredients, and coat them with rice flour while mixing.
Add the ingredients to the batter to not to add the excess rice flour if there are in the bowl, and mix them.
Pour approximately 3 cm of oil into a deep frying pot, and, reach it to 160 degrees.
Place the 1/2 of ingredients on a wooden spatula. Adjust the shape lightly, and slide it into the pot. Using a wooden spatula help to put kakiaage while keeping a shape.
Push the middle of kakiage, and flatten it with wooden chopsticks, and make a round shape by using the side of pot. It can help to cook them evenly, so the side of them will be not burned.
Deep fry for 1.5 minutes.
Turn it over, and continue to deep fry until crispy for more 1.5 minutes.
Drain the oil on the pot well, and lean them against a plate with paper towels to drain oil more. Deep fry another one in the same way.
Enjoy the kakiage with salt or tentsuyu.
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