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Green Pepper and Sakura Shrimp Kakiage Fritters

Green Pepper and Sakura Shrimp Kakiage Fritters

Mayonnaise is used instead of egg yolk in this tempura fritter batter to make it light and crispy. Serve with ponzu or salt.

Ingredients: 2 servings

Green bell peppers
4 small
Sakura shrimp (dried)
10 g
Flour
1 tablespoon
[A] Or use tempura flour
Flour
3 tablespoons
Katakuriko
1 tablespoon
Mayonnaise
2 teaspoons
Ice cold water
50 ml

Steps

1. Remove the stem end and seeds from the peppers, cut in half lengthwise, and cut into 2 mm slices.
2. Put the peppers and sakura shrimp in a bowl. Add 1 tablespoon flour and mix well.
3. Add the combined [A] ingredients and mix together roughly.
4. Fry spoonfuls in 360°F/180°C oil until crispy.
5. Serve with ponzu or salt.

Story Behind this Recipe

I tried adding nutty and fragrant sakura shrimp (dried) to bell pepper fritters.