Shrimp Kakiage

Share on facebook
Share on whatsapp
Share on print


  • 28 g CAP BINTANG Corn Starch
  • 75 g all-purpose flour
  • 70 g fresh shrimps
  • 20 g carrot (matchsticks)
  • 20 g onion (sliced)
  • 10 g spring onion (sliced)
  • 1 tsp salt
  • 1 tsp baking powder
  • 125 ml icy cold water
  • 1 egg yolk

To frying

  • 1 litre vegetable oil

Cooking Method

  • Mix all the ingredients together.
  • Heat the oil to 150 degrees Celsius.
  • Split the batter into 2 and slowly drop the batter into the hot oil.
  • Pan fry until lightly coloured. Remove and rest for 5 minutes.
  • Once rested, drop the kakiage back into the hot oil, flip it as frequently as possible to achieve an even colour. Deep fry until golden brown.
  • Remove and place the kakiage onto a kitchen towel to absorb excess oil.