Carrot Tops and Shrimp Kakiage Fritters

1. 1

   Rip the leaves off the carrot tops, removing the thick stems.

2. 2

   Peel and de-vein the shrimp, and cut into 1.5 cm pieces.

3. 3

   Pat dry with paper towels.

4. 4

   Put the leaves and shrimp in a bowl, and sprinkle evenly with katakuriko.

5. 5

   Mix the batter together and leave for 2 to 3 minutes.

6. 6

   It should feel silky enough that it can fall off a spoon in a smooth stream.

7. 7

   Add the batter to the mixture from Step 3, and mix evenly.

8. 8

   Fill a large pan about 1/3 full with oil.

9. 9

   Add spoonfuls of the combined ingredients to the oil, so that 1/3 of each fritter sticks out from the surface of the oil.

10. 10

    When the fritters are a bit fried, turn them over and poke a bit with cooking chopsticks.

11. 11

    Turn again and poke several times again, to make them very crispy.

12. 12

    Here's a similar platter of fritters using komatsuna and shrimp.

13. 13

    This version doesn't use commercial tempura flour.

* Per serving · 4 servings · Values may vary.

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