‘Kakiage’ is a type of Tempura made with a variety of chopped OR thinly sliced Vegetables and Seafood. My favourite is Onion and Prawn ‘Kakiage’. The other day, I had a Kitchen accident and I had my face badly burned with hot oil. As I am still a little scared to use a lot of oil, I tried to pan-fry this ‘Kakiage’ just like cooking a pancake. It worked fine, cleaning up was easy, and the dish was yummy.
1 thick Spring Onions *OR 1/4 to 1/3 Onion
60 to 80g shelled and deveined Prawns
2 tablespoons Plain Flour OR Self-Raising Flour
1 small pinch Salt
1 Egg *OR 2 to 3 tablespoons Water
1 tablespoon Oil
1 serving Cooked Udon
1/2 cup ‘Mentsuyu’ Sauce *OR see ‘Method 1’
1/2 cup Water
1/3 teaspoon Dashi Powder
1 & 1/2 tablespoons Mirin
2 tablespoons Soy Sauce
- To make 1/2 cup ‘Mentsuyu’ Sauce, combine the ‘Mentsuyu’ Sauce ingredients in a saucepan and boil for a few minutes. See more details at ‘Mentsuyu’ recipe page. *Note: You can do this process using microwave. Place the ingredients in a heat-proof bowl OR jug, and bring to the boil, then set aside.
- Thinly slice Spring Onions diagonally. If you use Brown Onion, slice it very thinly, so that Onion can be cooked quickly. Cut Prawns into small pieces.
- In a mixing bowl, combine Flour and Egg (OR Water). Add Spring Onions and Prawns, and mix to combine.
- Heat Oil in a small frying pan over low heat, form a pancake and cook both sides until cooked through.
- Heat Cooked Udon Noodles in boiling water. When soft, drain, and place in a serving bowl.
- Place the ‘Spring Onion & Prawn Kakiage’ on the Udon Noodles, pour the ‘Mentsuyu’ Sauce, and enjoy.