Easiest Way to Make Tasty Kakiage (Prawn and Vegetable Fritter) Rice Burgers

Kakiage (Prawn and Vegetable Fritter) Rice Burgers. Kakiage (prawn & vegetable fritters)_ Bite through a crunchy tempura layer to tender morsels of juicy prawns in these fantastic, easy-to-make fritters. Fried with vegetables and tender juicy prawns served over a bowl of steamed rice, this quick-to-make don is your healthy lunch option. Heat enough oil for deep frying and sesame oil in a wok over medium high heat.

Vegetable strips are the main ingredients. Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter To the uninitiated a good Kakiagé can be a true revelation on how simple ingredients can be transformed into something magnificent. Kakiage is a delicious home-style tempura fritter made from a mixture of vegetables, fish and seafood. You can have Kakiage (Prawn and Vegetable Fritter) Rice Burgers using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kakiage (Prawn and Vegetable Fritter) Rice Burgers

1. Prepare 3 of rice bowls worth Plain cooked rice.
2. You need 1 tbsp of Katakuriko.
3. You need 1 tbsp of Soy sauce.
4. Prepare 1 of Sesame oil.
5. You need of For the kakiage:.
6. It's 200 ml of Shelled prawns.
7. It's 1 of as much as you prefer String beans.
8. You need 1/2 of Onion.
9. You need 133 ml of Rice flour (Ready-mix tempura flour).
10. It's 1 of Egg.
11. You need 100 ml of Water.
12. Prepare 1 of Oil for deep frying.
13. Prepare of For the sauce:.
14. It's 3 tbsp of Soy sauce.
15. You need 2 tbsp of Mirin.
16. Prepare 1/2 tbsp of Sugar.
17. Prepare 1 tbsp of Sake.
18. You need 1 of Red chili pepper.

For the watercress, prawn (shrimp) and squid fritter, prepare the mixture as instructed above. Then make the round shape of the mixture using soup spoons and carefully slide into the hot oil. Kakiage can be made with the vegetables already residing in your fridge or with leftovers from a Let's not forget the seafood used in kakiage. Some of the most featured are shrimp, prawn The vegetables and seafood used in the making of kakiage must be thinly cut or chopped to tiny pieces.

Kakiage (Prawn and Vegetable Fritter) Rice Burgers instructions

1. Put rice in a bowl, add katakuriko and soy sauce, and mix with a spatula. With this mixture, mold the patties into the desired size. The photo shows 1 cm thick patties with 7 cm diameter..
2. Heat the sesame oil in frying pan and fry the firmly molded patties from Step 1, until evenly cooked..
3. Slice the kaki-age ingredients into 1 cm pieces. Whisk together rice flour, egg, and water batter and dredge the ingredients..
4. Next, deep fry the kaki-age fritters in 180℃ oil..
5. Combine the sauce ingredients in a small pot and simmer, taking care not to burn it..
6. Coat the kaki-age fritters in sauce and sandwich between rice buns, and serve..

Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and Burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters. Kakiage - Japanese Vegetable and Shrimp Tempura Fritters. Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually Various vegetables, onion, carrot, burdock root, trefoil, mushrooms, and all kinds of seafood can be used - there are no restrictions. Kakiage is often served over a bowl of freshly steamed rice. Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood.