Recipes

How to Make Tasty Carrot Tops and Shrimp Kakiage Fritters

Carrot Tops and Shrimp Kakiage Fritters – This recipe is great for when you have no idea what to cook. You can cook Carrot Tops and Shrimp Kakiage Fritters using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Carrot Tops and Shrimp Kakiage Fritters

  1. You need 65 grams of of the leaves Carrot leaves.
  2. It’s 25 of Shrimp.
  3. It’s 3 tbsp of Katakuriko.
  4. Prepare of For the batter:.
  5. It’s 6 tbsp of Commercial tempura flour.
  6. It’s 3 tbsp of Katakuriko.
  7. Prepare 1 tbsp of Grapeseed or vegetable oil.
  8. It’s 100 ml of Water.

Carrot Tops and Shrimp Kakiage Fritters Instructions

  1. Rip the leaves off the carrot tops, removing the thick stems.
  2. Peel and de-vein the shrimp, and cut into 1.5 cm pieces. Pat dry with paper towels.
  3. Put the leaves and shrimp in a bowl, and sprinkle evenly with katakuriko.
  4. Mix the batter together and leave for 2 to 3 minutes. It should feel silky enough that it can fall off a spoon in a smooth stream.
  5. Add the batter to the mixture from Step 3, and mix evenly.
  6. Fill a large pan about 1/3 full with oil. Add spoonfuls of the combined ingredients to the oil, so that 1/3 of each fritter sticks out from the surface of the oil.
  7. When the fritters are a bit fried, turn them over and poke a bit with cooking chopsticks. Turn again and poke several times again, to make them very crispy.
  8. Here's a similar platter of fritters using komatsuna and shrimp. This version doesn't use commercial tempura flour.