Seafood Karage with Shiragiku miso mayo

Time
30 mins
  • 100g squid, prepared into chunks
  • 100g prawns, butterflied
  • 25g Mizkan Shiragiku
  • 10g soy sauce
  • 100g potato flour
  • 5g togarashi
  • 50g shiragiku & miso mayo
  1. Place the seafood into a bowl and slosh in 20g of the Shiragiku & the soy sauce.
  2. Dust in the flour then deep fry on at 180 degrees for 2.5 minutes until golden.
  3. Lift the basket frier & shake off as much excess oil.
  4. Place the seafood into a bowl and sprinkle over the remaining Shiragiku & Togarashi.
  5. Plate with a dollop of the mayo.

Ingredients

  • 100g squid, prepared into chunks
  • 100g prawns, butterflied
  • 25g Mizkan Shiragiku
  • 10g soy sauce
  • 100g potato flour
  • 5g togarashi
  • 50g shiragiku & miso mayo

Method

  1. Place the seafood into a bowl and slosh in 20g of the Shiragiku & the soy sauce.
  2. Dust in the flour then deep fry on at 180 degrees for 2.5 minutes until golden.
  3. Lift the basket frier & shake off as much excess oil.
  4. Place the seafood into a bowl and sprinkle over the remaining Shiragiku & Togarashi.
  5. Plate with a dollop of the mayo.