Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. You can use Prawns and Asparagus only to make this ‘Kakiage’. In that case, you should double the amount of Asparagus. I believe Onion makes this ‘Kakiage’ taste much better. Fried Onion is yummy.
Makes
4 Servings
Ingredients
150g shelled Prawns *thawed if frozen, cut into small pieces
1 bunch (120g) Asparagus *sliced diagonally OR cut into bite-size pieces
1/2 Onion *thinly sliced
2 tablespoons Plain Flour
Oil for frying
Salt & Chilli (OR Pepper) to serve *OR ‘Tentsuyu’ (Tempura Dipping Sauce)
Tempura Batter
*Note: Find ‘Tempura Batter’ recipe
1/3 cup Plain Flour
2 tablespoons Potato Starch OR Corn Starch
1 Egg
Cold Water *enough to make 1/2 cup with the Egg
*Note: You can use Cold Water only
Method
Clean Prawns and cut into small pieces. Combine Prawns, sliced (OR cut) Asparagus and thinly sliced Onion in a mixing bowl. Sprinkle with Flour and mix to coat.Mix the Tempura Batter ingredients in a small bowl, add to the mixing bowl, and combine well.Heat deep Oil to 170℃. Slide some large tablespoon sized clumps of the Prawn & Vegetables into the oil and fry. Turn them over a few times. When they are cooked and the batter is golden and crispy, transfer to a rack and drain the oil.Repeat with remaining ingredients.Serve with Salt with ground Chilli (OR Pepper), OR serve with ‘Tentsuyu’ (Tempura Dipping Sauce).
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