Koebi Karaage

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Mixture A – Batter

  • 30 g CAP BINTANG Potato Starch
  • 90 ml water
  • 12 g all-purpose flour
  • 4 g salt

Mixture B – Flour for dusting

  • 50 g CAP BINTANG Potato Starch
  • 50 g all-purpose flour
  • 120 g fresh white shrimps

For frying

  • 1 litre vegetable oil

Cooking Method

  • Preheat the vegetable oil to 150°C.
  • Rinse the shrimps with filtered water. Drain the excess water through a colander and let it drip dry.
  • In a bowl, mix together all the ingredients in Mixture A into a batter.
  • In another bowl, mix the dusting flour together and start dusting the shrimps. It is important to tap out the excess flour in order to achieve a thin and crisp coating.
  • Dip the shrimps into the batter and then quickly drop them into the preheated hot oil.
  • Fry until golden brown, remove them from oil and leave them on a kitchen towel to absorb the excess oil.
  • As a serving suggestion, serve this with some Japanese mayonnaise and lemon wedges.