How to make perfect tempura fritters

Deep-fried food can so often end up stodgy, greasy and lumpy. Follow our simple step by step photo recipe for perfect prawn and sweet corn tempura fritters (kaki-age). This recipe serves 4. Recipe and photos from Simply Japanese by Yoko Arimoto

 
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Sweetcorn and prawn fritters

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Hi TTeresa and TH98867: as ColinC44846 said you just have to click on the arrow tabs and the instructions are below the pictures. Alternatively, you can find the simple recipe here:http://uktv.co.uk/food/recipe/aid/637889 Docpetra: in Japan it's not very common to season tempura batter before cooking it. I took a class with Yoko and we made these fritters and they were very tasty. As the recipe is very simple the flavour of the prawns really stood out. If you do want a little more flavour though, you could try mixing the salt with other seasonings such as shichimi (Japanese seven spice powder) or even matcha (Japanese powdered green tea), which would add and interesting flavour. They would also be very nice with a dipping sauce such as this one: http://uktv.co.uk/food/recipe/aid/636673

Celia Good Food Celia Good Food Posted 10 Aug 2010 10:03 AM
 

Good instructions, but is there no seasoning involved except a bit of sea salt at the end? Sounds rather bland. Or do you serve it with a dipping sauce? Shrimps can usually do with a bit of spice. I would normally season the flour for my tempura mix.

docpetra docpetra Posted 08 Aug 2010 8:37 AM
 

D'uh!

The Gnome The Gnome Posted 05 Aug 2010 7:16 PM
 

Click on the left and right tabs/arrows on the photo above and you will find each stage of the recipe underneath the photo just like it does here!

The Gnome The Gnome Posted 05 Aug 2010 7:14 PM
 

I cannot find one either

trinfrance trinfrance Posted 05 Aug 2010 5:36 PM
 

How do you make the tempura batter? No recipe here. Thanking you in advance .. A faithful fan :0)

TH98867 TH98867 Posted 05 Aug 2010 4:00 PM