‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. This is my favourite ‘Kakiage’ and probably my family’s favourite, too. I often double the amount of this recipe and cook a lot more than we can eat, then I freeze leftovers. ‘Kakiage’ can be used for ‘Ten Don’, or for a topping of ‘Udon in Soup’ or ‘Tempura Soba’.


4 Servings (16 Pieces)


1 large Onion *thinly sliced
1/2 Carrot *cut into thin strips
100 to 150g shelled Prawns *thawed if frozen, cut into small pieces
2 tablespoons Plain Flour
Oil for frying

Tempura Batter
*Note: Find ‘Tempura Batter’ recipe here.
1/3 cup Plain Flour
2 tablespoons Potato Starch Flour
1 Egg
Cold Water *enough to make 1/2 cup with the Egg
*Note: You can use Cold Water only

  1. Combine Onion, Carrot and Prawn in a mixing bowl. Sprinkle with Flour and mix to coat.
  2. Mix the Tempura Batter ingredients in a small bowl, add to the vegetable, and combine well.
  3. Slide some large tablespoon sized clumps of the Vegetables and Prawn into the 170°C to 180°C oil and deep fry. Turn them over a few times. When they are cooked and the batter is golden and crispy, transfer to a rack and drain the oil.
  4. Serve with ‘Tentsuyu’ (Tempura Dipping Sauce).
  5. *Note: Leftovers can be stored frozen. ‘Kakiage’ Tempura can be used for ‘Ten Don’, or for a topping of ‘Udon in Soup’ or ‘Tempura Soba’.