Sakura-Ebi Kakiage

Sakura-Ebi Kakiage, adapted from the MAFF regional recipe for Shizuoka. Ingredient amounts and cooking instructions are provided below.

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Ingredients

500 graw sakura shrimp
1 Japanese cupmitsuba or Japanese leek200 ml, loosely measured by volume; chop before mixing.
1 Japanese cupwheat flourOne cooking cup is 200 ml, not a weight conversion.
120 gwater
As needed; specified in the method.frying oil

Equipment

Measuring cups and spoons · Kitchen knife · Cutting board

2 clear steps

1
Combine the shrimp, chopped mitsuba or leek and flour. Add the water and mix lightly, leaving the batter unworked.
2
Form small, loose fritters on a rice paddle or other heatproof utensil and slide carefully into oil at 180°C. Fry until crisp and the shrimp are fully cooked and opaque. Drain well.

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cookwsavora.com/recipes/maff-36-28-shizuoka

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