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

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.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of