Prepare the shrimp by peeling, deveining, and roughly chopping them. Thinly slice the onion, julienne the carrot, and thinly slice the green beans diagonally.
In a large bowl, combine the prepared shrimp, onion, carrot, and green beans. Sprinkle with the dusting flour and toss gently to coat evenly.
In a separate mixing bowl, whisk together the egg yolk and cold water. Gradually add the batter flour and cornstarch to the liquid mixture, mixing just until combined. Do not overmix; lumps are fine.
Pour the batter over the dusted shrimp and vegetables. Gently fold the ingredients into the batter, ensuring they are lightly coated.
Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches 170-180°C (340-350°F).
Carefully drop spoonfuls of the Kakiage mixture into the hot oil, gently flattening each portion with the back of a spoon to form a disc. Fry for 2-3 minutes per side, or until golden brown and crisp. Do not overcrowd the pot.
Remove the fried Kakiage with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Heat gently over low heat, stirring until the sugar dissolves. Add grated ginger before serving.
Serve the Kakiage hot with the prepared dipping sauce.
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