Kakiage is a kind of tempura in which several ingredients are mixed together first and then fried in tempura batter. Yield: Makes 4 (large) Ingredients Cooking Directions Start heating oil in a deep fryer (or a medium sauce pan) at medium heat (350F). If you use sesame oil, a good ratio is 70% vegetable oil and 30% sesame oil but you can use less sesame oil. The oil should be ready when the batter is ready to fry. Batter : While the oil is heating, crack an egg into a large bowl and mix with ice water. Sift flour, corn starch and salt into the water and quickly stir with chopsticks or a fork. Do not use a whisk nor over stir. Assemble : Make sure shrimp, carrots, onion, and cilantro are completely dry. Dust each ingredient with flour and remove excess. Put 1/4 of the shrimp, 1/4 of the carrots, 1/4 of the onion and 1/4 of the cilantro in a small bowl and stir in 1/4 of the batter. Mix together lightly (again do not over stir) and drop the loose bundle into the oil with a large spoon. Spread slightly and shape it to a round. *Keep unused batter in the fridge as you make each one. Fry each until golden and cooked completely. It takes about 1 minute each side for the first phase, and then another 30 seconds to one minute each side to finish. Remove from oil and put on a cooling rack place on top of a baking sheet. Repeat three more times to make a total of four large kakiage (or you can make more as a smaller version). Serve with dipping sauce. If you can't make dipping sauce, you can serve with salt and pepper or flavored salt. I like truffle salt or curry salt (mix salt and curry powder). Or you can eat with any condiments you like. *This recipe has been selected as editor's picks Food 52 "Carrot" contest.
