Photograph of the finished Kakiage tempura

Japan · Tôm sò điệp chiên xù Kakiage

Kakiage tempura

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 720 g
  • Photograph of Scallops Scallops 600 g
  • Photograph of Tempura batter Tempura batter 480 g
  • Photograph of Onion Onion 2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 1.6 l
  • Photograph of Dashi broth Dashi broth 600 ml
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of White radish White radish 280 g
  • Photograph of Mirin Mirin 80 ml

Method

  1. 1 Cut the shrimp and scallops into small, evenly sized pieces and pat them dry.
  2. 2 The seafood version uses shrimp and scallops instead of vegetables, and each piece must be small so they cook evenly.
  3. 3 Toss the seafood with a little dry flour before mixing in the sauce; this ensures the sauce adheres evenly.
  4. 4 Mix tempura batter with ice water and eggs until it forms a thin, lumpy paste.
  5. 5 Scoop spoonfuls of the mixture and slide them into the 170-degree oil, holding them in place with chopsticks for the first 20 seconds.
  6. 6 Fry for 3 minutes, then remove and serve on a rack. Dip in a sauce made with soy sauce, dashi, mirin, and grated radish.

With an appliance

  • Air fryer 30 min

    Replace steps 5 and 6: scoop the mixture onto perforated parchment paper, spray evenly with oil, then air fry at 200 degrees for 8 minutes, flipping at the 4th minute. Keep the dashi dipping sauce from the end of step 6 unchanged.

Start cooking