Shirasu and Carrot Kakiage
Custo $5, economizar $10
Fonte: Recommended by CookPal
- 20 Min
- 2 Porções
- $5
Shirasu and Carrot Kakiage
Custo $5, economizar $10
Fonte: Recommended by CookPal
- 20 Min
- 2 Porções
- $5
INGREDIENTES
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
PASSOS
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.
NUTRIENTES
Por 1 Porção🔥
250
Calorias
- 15gProteína
- 20gCarboidratos
- 12gGorduras
💡 Dicas
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.
⚠️ Precauções
Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.