Recipe: Kakiage

Ingredients:

Kakiage carrots

• 120 grams of carrots

Kakiage shrimp and onions

• 6 tail shrimp (100 grams with the head skin but discarded)
• 80 grams of onions

Dough:

• ½ (2 tablespoons or 30 grams) egg beaten
• 1 cup (200 ml) ice water
• 1 ½ cups (150 grams) flour
• Vegetable oil for frying

Dipping Sauce Tendashi:

• 150 ml of water
• 2 tablespoons (30 ml) soy sauce
• 2 teaspoons (6 grams) sugar
• ½ cup (4 grams) Katsuo-bushi (grated tuna)

Complement: a little bit of grated horseradish or grated ginger, according to taste

How to cook:

1. Cut the carrot julienne-shaped measuring 6 cm long and ½ cm thick.
2. Chop the onions into pieces of 1 cm. Skinned and clean the shrimp, cut into pieces of 1 cm.
3. Place ice water and beaten eggs into a bowl. Add the flour and mix the dough. Divide the dough into two equal parts. First enter into the carrot batter, while the two enter into a dough chunks of shrimp and onions.
4. Heat the vegetable oil to a temperature of 160 º Celsius. Put one spoon batter into pan. Fry for about 4 minutes until crisp.
5. To make the sauce, put all the ingredients into a sauce pan, bring to a boil and strain. Grated horseradish or ginger can be served with a sauce.