Kakiage Tempura

Name: Kakiage Tempura
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200g raw prawns, peeled and chopped; 1 carrot, julienned; 100g onion, thinly sliced; 100g burdock root, julienned; 150g plain flour; 1 egg yolk; 200ml ice sparkling water; vegetable oil for frying; dashi, soy and mirin for dipping

Crispy mixed vegetable and prawn fritters, coated in light tempura batter, delicious served over rice or in udon.

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

medium

Cuisine

Japanese

Ingredients

200graw prawns, peeled and chopped

1carrot, julienned

100gonion, thinly sliced

100gburdock root, julienned

150gplain flour

1egg yolk

200mlice sparkling water

vegetable oilfor frying

dashi, soy and mirinfor dipping

Instructions

Mix vegetables and prawns together.

Combine egg yolk and sparkling water. Add flour, stir minimally.

Toss vegetables and prawns in a little flour then dip in batter.

Form loose bundles and slide into 180°C oil.

Fry 3–4 minutes until crispy. Serve with dipping sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

216

Protein

17g

Fat

1.7g

Carbs

32.7g

Fiber

1.9g

Sodium

70mg

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