Carrot Tops And Shrimp Kakiage Fritters Recipe by cookpad.japan
Cooking 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. 1 Rip the leaves off the carrot tops, removing the thick stems. 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. 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. 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. 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. 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. 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. 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. 8 Here's a similar platter of fritters using komatsuna and shrimp. This version doesn't use commercial tempura flour. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Rice Krispies Treats Roasted Brussel Sprouts Spinach And Avocado Sandwich Baked Apple Slices Deviled Eggs Rice Krispies Treats Roasted Brussel Sprouts Spinach And Avocado Sandwich Baked Apple Slices Deviled Eggs Simple Tuna Kedgeree jungle juice Squid Dogs W/ Ink ( Halloween ) alfredo Kabocha Squash Pudding for Halloween Vegetarian Italian Greens Love it! Crispy Cream Cheese Gyoza chicken casserole Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce Kabocha Pudding with a Whole Squash Simple Tuna Kedgeree jungle juice Squid Dogs W/ Ink ( Halloween ) alfredo Kabocha Squash Pudding for Halloween Vegetarian Italian Greens Love it! Crispy Cream Cheese Gyoza chicken casserole Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce Kabocha Pudding with a Whole Squash