Plump Shrimp Kakiage Tempura Fritters Rice Bowl
Plump Shrimp Kakiage Tempura Fritters Rice Bowl

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, plump shrimp kakiage tempura fritters rice bowl. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Plump Shrimp Kakiage Tempura Fritters Rice Bowl. I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes. The flavour will improve if you.

Plump Shrimp Kakiage Tempura Fritters Rice Bowl is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Plump Shrimp Kakiage Tempura Fritters Rice Bowl is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook plump shrimp kakiage tempura fritters rice bowl using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl:
  1. Get 10 Prawns (black tiger)
  2. Get 1 ★Sake, salt
  3. Prepare 1 Plain flour
  4. Get 50 ml Tempura flour
  5. Get 50 ml Water
  6. Take 200 ml ◎Dashi stock
  7. Prepare 2 tbsp ◎ Sugar
  8. Make ready 4 tbsp ◎ Mirin
  9. Make ready 4 tbsp ◎Soy sauce
  10. Prepare 1 to fry Vegetable oil
  11. Prepare 1 Sesame oil

Plump Shrimp Kakiage Tempura Fritters Rice Bowl. Plump Shrimp Kakiage Tempura Fritters Rice Bowl. For Tempura batter, mix flour, Katakuriko or cornstarch, and water in a different bowl. Pour batter on the vegetable mix.

Instructions to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl:
  1. Make a shallow incision at the back of each prawn, devein, then cut into bite sizes. If they are big, cut into three and if small, into two. Rub the prawns with ★ sake and salt.
  2. Pat dry the prawns with kitchen paper and put into a plastic bag. Add the plain flour and shake to coat the prawn with the flour.
  3. Combine the tempura flour and water and add the prawns. Mix to coat the prawns with the tempura batter.
  4. Put enough oil to cover half thickness of the prawns and fry the prawns with batter. Add some sesame oil to the frying oil for flavour.
  5. Put the ◎ seasonings in a small sauce pan and bring to the boil. This is the tempura sauce. The quantity is quite plenty.
  6. Drizzle over the tempura sauce on the rice served in a bowl. Arrange the fried prawns and drrizle over the sauce again. Enjoy the plump and crispy prawns.

For Tempura batter, mix flour, Katakuriko or cornstarch, and water in a different bowl. Pour batter on the vegetable mix. For tempura batter, add beaten egg in the medium bowl, then add ice water and vinegar, mix them. Part of the rice is soaked with the dipping sauce which makes the tempura-don so tasty. See the photo of Kakiage-don below the recipe.

So that is going to wrap this up with this special food plump shrimp kakiage tempura fritters rice bowl recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!