CookPal AI
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Shirasu and Carrot Kakiage

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • 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

PASSI

1

Julienne the carrot and thinly slice the onion.

2

In a bowl, mix the shirasu, sakura ebi, prepared vegetables, and 2 tbsp of tempura flour.

3

In a separate bowl, mix 30g of tempura flour with 50cc of cold water, then add the mixture from step 2 and combine well.

4

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.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 20g
    Carboidrati
  • 12g
    Grassi

💡 Suggerimenti

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.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.