Hi, I’m Laura. Today, I will show you a way to prepare carrot tops and shrimp kakiage fritters recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Carrot Tops and Shrimp Kakiage Fritters Recipe

Carrot Tops and Shrimp Kakiage Fritters is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Carrot Tops and Shrimp Kakiage Fritters is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook carrot tops and shrimp kakiage fritters using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Carrot Tops and Shrimp Kakiage Fritters:

1. Make ready 65 grams of the leaves Carrot leaves
2. Prepare 25 Shrimp
3. Prepare 3 tbsp Katakuriko
4. Make ready For the batter:
5. Take 6 tbsp Commercial tempura flour
6. Make ready 3 tbsp Katakuriko
7. Prepare 1 tbsp Grapeseed or vegetable oil
8. Prepare 100 ml Water

Instructions to make Carrot Tops and Shrimp Kakiage Fritters:

1. Rip the leaves off the carrot tops, removing the thick stems.
2. Peel and de-vein the shrimp, and cut into 1.5 cm pieces. Pat dry with paper towels.
3. Put the leaves and shrimp in a bowl, and sprinkle evenly with katakuriko.
4. Mix the batter together and leave for 2 to 3 minutes. It should feel silky enough that it can fall off a spoon in a smooth stream.
5. Add the batter to the mixture from Step 3, and mix evenly.
6. Fill a large pan about 1/3 full with oil. Add spoonfuls of the combined ingredients to the oil, so that 1/3 of each fritter sticks out from the surface of the oil.
7. When the fritters are a bit fried, turn them over and poke a bit with cooking chopsticks. Turn again and poke several times again, to make them very crispy.
8. Here’s a similar platter of fritters using komatsuna and shrimp. This version doesn’t use commercial tempura flour.

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