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["Start heating oil in a deep fryer (or a medium sauce pan) at medium heat until it reaches 350u00b0 F. 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.", "While the oil is heating, make the batter: crack an egg into a large bowl and mix with ice water. Sift flour, cornstarch, and salt into the water and quickly stir with chopsticks or a fork. Do not use a whisk nor over-stir.", "Make sure shrimp, carrots, onion, and cilantro are completely dry. Dust each ingredient with a bit of flour and shake to 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-about 1 minute on each side, followed by an additional 30 seconds to 1 minute on each side to finish. Remove from oil and put on a cooling rack 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 (see steps 7 and 8). 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.", "To make the dipping sauce, start with the dashi: In a medium sauce pan, add water and dried kelp and let sit for 10 minutes. Heat the pan on medium heat and take out kelp right before the water boils. Turn down the heat to low.
