Recipe of Speedy Carrot Tops and Shrimp Kakiage Fritters

Carrot Tops and Shrimp Kakiage Fritters
Carrot Tops and Shrimp Kakiage Fritters

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, carrot tops and shrimp kakiage fritters. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Carrot Tops and Shrimp Kakiage Fritters is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Carrot Tops and Shrimp Kakiage Fritters is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook carrot tops and shrimp kakiage fritters using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Carrot Tops and Shrimp Kakiage Fritters:
  1. Make ready 65 grams of the leaves Carrot leaves
  2. Get 25 Shrimp
  3. Prepare 3 tbsp Katakuriko
  4. Take For the batter:
  5. Get 6 tbsp Commercial tempura flour
  6. Get 3 tbsp Katakuriko
  7. Get 1 tbsp Grapeseed or vegetable oil
  8. Take 100 ml Water
Instructions to make Carrot Tops and Shrimp Kakiage Fritters:
  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.

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