Prawn, Asparagus & Onion ‘Kakiage’ Tempura

Name: How to cook Prawn, Asparagus & Onion ‘Kakiage’ Tempura - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Prawn, Asparagus & Onion ‘Kakiage’ Tempura

I have been cooking Ukrainian dishes lately, and that is my way to stand with Ukraine. I am loving Ukrainian dishes, but today my craving for something Japanese kicked in and I decided to make ‘Kakiage’. Kakiage’ is a type of Tempura made with a variety of chopped or sliced Vegetables, often with Seafood. This is ‘Prawn, Asparagus & Onion Kakiage’. You can use Prawns and Asparagus only. In that case, you should double the amount of Asparagus. I believe Onion makes this ‘Kakiage’ taste much nicer. Fried Onion is yummy.

Ingredient

Food ration :

4 servings

150 g

shelled Prawns *thawed if frozen, cut into small pieces

1 bunch (120 g)

Asparagus *sliced diagonally OR cut into bite-size pieces

1/2

Onion *thinly sliced

1/3 cup

Plain Flour

2 tablespoons

Potato Starch OR Corn Starch

Egg

Cooking instructions

* Step 1

Clean Prawns and cut into small pieces. Combine Prawns, sliced (OR cut) Asparagus and thinly sliced Onion in a mixing bowl. Sprinkle with Flour and mix to coat.

* Step 2

Mix the Tempura Batter ingredients in a small bowl, add to the mixing bowl, and combine well.

* Step 3

Heat deep Oil to 170℃. Slide some large tablespoon sized clumps of the Prawn & Vegetables into the oil and fry. Turn them over a few times. When they are cooked and the batter is golden and crispy, transfer to a rack and drain the oil.