Shirasu and Carrot Kakiage
Coût $5, économiser $10
Source: Recommended by CookPal
- 20 Min
- 2 Portions
- $5
Shirasu and Carrot Kakiage
Coût $5, économiser $10
Source: Recommended by CookPal
- 20 Min
- 2 Portions
- $5
INGRÉDIENTS
Main
- 50g shirasu
- 15g sakura ebi
- 🥕 1/4 carrot, julienned
- 🧅 1/2 onion, thinly sliced
- 2 tbsp tempura flour
- sufficient salad oil for frying
Batter
- 30g tempura flour
- 💧 50cc cold water
ÉTAPES
Julienne the carrot and thinly slice the onion.
In a bowl, mix the shirasu, sakura ebi, prepared vegetables, and 2 tbsp of tempura flour.
In a separate bowl, mix 30g of tempura flour with 50cc of cold water, then add the mixture from step 2 and combine well.
Heat salad oil in a pot to 170°C. Using a wooden spatula, shape the mixture and gently slide it into the oil. Once the surface sets, flip it over and fry until golden and crispy.
NUTRIMENTS
Par portion🔥
250
Calories
- 15gProtéines
- 20gGlucides
- 12gGraisses
💡 Astuces
Serve with grated daikon radish and a squeeze of sudachi for added flavor.This dish can be enjoyed on its own or as a topping for udon noodles.Ensure the oil is at the right temperature to avoid soggy results.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.