Recipe of Andrew Copley Plump Shrimp Kakiage Tempura Fritters Rice Bowl

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, plump shrimp kakiage tempura fritters rice bowl. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Plump Shrimp Kakiage Tempura Fritters Rice Bowl is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Plump Shrimp Kakiage Tempura Fritters Rice Bowl is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook plump shrimp kakiage tempura fritters rice bowl using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl:

1. Take 10 Prawns (black tiger)
2. Make ready 1 ★Sake, salt
3. Make ready 1 Plain flour
4. Take 50 ml Tempura flour
5. Take 50 ml Water
6. Prepare 200 ml ◎Dashi stock
7. Make ready 2 tbsp ◎ Sugar
8. Get 4 tbsp ◎ Mirin
9. Get 4 tbsp ◎Soy sauce
10. Make ready 1 to fry Vegetable oil
11. Take 1 Sesame oil

Instructions to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl:

1. Make a shallow incision at the back of each prawn, devein, then cut into bite sizes. If they are big, cut into three and if small, into two. Rub the prawns with ★ sake and salt.
2. Pat dry the prawns with kitchen paper and put into a plastic bag. Add the plain flour and shake to coat the prawn with the flour.
3. Combine the tempura flour and water and add the prawns. Mix to coat the prawns with the tempura batter.
4. Put enough oil to cover half thickness of the prawns and fry the prawns with batter. Add some sesame oil to the frying oil for flavour.
5. Put the ◎ seasonings in a small sauce pan and bring to the boil. This is the tempura sauce. The quantity is quite plenty.
6. Drizzle over the tempura sauce on the rice served in a bowl. Arrange the fried prawns and drrizle over the sauce again. Enjoy the plump and crispy prawns.

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