Deep-Fried Small Prawns and Corn

Name: Deep-Fried Small Prawns and Corn (Kakiagé)
Yield: Serves four
Cuisine: Japanese
Ingredients: vegetable oil, for deep-frying chives, to garnish; 200 g/7 oz small cooked, peeled prawns (shrimp); 4 spring onions (scallions); 1.5 ml/¼ tsp baking powder; 400 ml/14 fl oz/1⅔ cups second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 300 ml/½ pint/1¼ cups ice-cold water; 150 g /5 oz/1¼ cups plain (all-purpose) flour; 2 eggs, beaten; 15 ml/1 tbsp chopped chives; 100 ml/3 fl oz/scant ½ cup shoyu; 30 ml/2 tbsp frozen peas, thawed; 75 g/3 oz/½ cup canned, drained or frozen sweetcorn, thawed; 4-5 button (white) mushrooms; 100 ml/3 fl oz/scant ½ cup mirin

Kakiagé

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This dish is called Kakiagé, an inexpensive and informal style of Tempura. This is only one of many versions and it is a good way of using up small quantities of vegetables.

Ingredients

200 g/7 oz small cooked, peeled prawns (shrimp)
4-5 button (white) mushrooms

Asia
Japan
Fish course
Pescatarian

Method

Roughly chop half the prawns. Cut the mushrooms into small cubes. Slice the white part from the spring onions and chop this roughly.
To make the tempura batter, in a medium mixing bowl, mix the cold water and eggs. Add the flour and baking powder, and very roughly fold in with a pair of chopsticks or a fork. Do not beat. The batter should still be quite lumpy.