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Carrot Tops And Shrimp Kakiage Fritters Recipe

Carrot Tops and Shrimp Kakiage Fritters Recipe
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Serving : 8
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Prepare the ingredients before making Carrot Tops and Shrimp Kakiage Fritters in your home. Then, follow these steps below to serve Carrot Tops and Shrimp Kakiage Fritters for your family or friends.

Ingredients: Carrot Tops and Shrimp Kakiage Fritters

  • 65 grams of the leaves Carrot leaves
  • 25 Shrimp
  • 3 tbsp Katakuriko
  • For the batter:
  • 6 tbsp Commercial tempura flour
  • 3 tbsp Katakuriko
  • 1 tbsp Grapeseed or vegetable oil
  • 100 ml Water

How to Make Carrot Tops and Shrimp Kakiage Fritters

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Carrot Tops and Shrimp Kakiage Fritters in your home by yourself.

    Step 1
  • Rip the leaves off the carrot tops, removing the thick stems.
  • Step 2
  • Peel and de-vein the shrimp, and cut into 1.5 cm pieces. Pat dry with paper towels.
  • Step 3
  • Put the leaves and shrimp in a bowl, and sprinkle evenly with katakuriko.
  • Step 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.
  • Step 5
  • Add the batter to the mixture from Step 3, and mix evenly.
  • Step 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.
  • Step 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.
  • Step 8
  • Here's a similar platter of fritters using komatsuna and shrimp. This version doesn't use commercial tempura flour.
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