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Cuisinivity : Recipe : Carrot Kakiage

Carrot KakiageCarrot and Shrimp Kakiage (mixed tempura)

Kakiage is a kind of tempura in which several ingredients are mixed together first and then fried in tempura batter.

Yield: Makes 4 (large)


  • 3-1/2 oz cleaned and shelled shrimp.....chopped into small pieces
  • 6 oz carrots.....peeled and cut into matchstick-sized pieces
  • 1/4 medium onion.....thinly sliced
  • 3 tablespoons cilantro ..... roughly chopped
  • a few tablespoons flour
  • 1 large egg
  • 1 cup flour
  • 1 tablespoons corn starch
  • pinch salt
  • 2/3 cup cold water (keep water refrigerated until use)
  • Dipping Sauce

Cooking Directions

  1. 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.

  2. Batter : While the oil is heating, crack an egg into a large bowl and mix with ice water.

  3. 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.

  4. 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.

  5. 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.

  6. Repeat three more times to make a total of four large kakiage (or you can make more as a smaller version).

  7. 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.

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