Plump Shrimp Kakiage Tempura Fritters Rice Bowl

Plump Shrimp Kakiage Tempura Fritters Rice Bowl

Delicious with lots of sweet and plump prawns.

Ingredients: 2 to 3 servings

Prawns (black tiger)
About 10
★Sake, salt
To taste
Plain flour
As needed
Tempura flour
1/4 cup
1/4 cup
◎Dashi stock
200 ml
◎ Sugar
2 tablespoons
◎ Mirin
4 tablespoons
◎Soy sauce
4 tablespoons
Vegetable oil
to fry
Sesame oil
To taste


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.

Story Behind this Recipe

I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes.