Shrimp & Vegetable Kakiage Tempura
Kakiage, which means "gathered and deep-fried" in Japanese, is a tempura made with sliced vegetables and sometimes seafood. This light and crispy tempura combines shrimp, onions, carrots and herbs and looks similar to a fritter. I serve it with sea salt and lemon wedges or with soy sauce, with rice and pickles on the side and fruit for dessert.
Deep-fry or candy thermometer
Use a heavy pot or pan; thin aluminum pans do not work. It should be about 3 inches in depth to hold the oil; shallow and thin pans will result in initial high temperature and sudden lowering of temperature when frying.