Recette de cuisineHomemade recipes · Hainaut
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Sakura shrimp beignets, Japanese kakiage

Sakura shrimp beignets, Japanese kakiage

Main dishes

Crispy, small pink sakura shrimp and mitsuba beignets, coated in a light batter and deep-fried for 2-3 minutes in oil heated to 180 °C.

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Recipe from Ef3 (Wikibooks), adapted by Recette de cuisine · · updated on

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Sakura shrimp are a specialty of the Shizuoka prefecture. These small, pink shrimp create a fragrant and light-tasting pastry.

Ingredients and directions

  • Prep time15 min
  • Cook time15 min
  • Total30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying
  • Estimated cost$9.79 $2.45 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Low lactose

Ingredients

4 people
  • $9.36
  • $0.16
  • $0.27

Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.

Directions

  1. In a mixing bowl, gently combine the shrimp, mitsuba, and flour. ≈ 4 min
  2. Add the water and mix gently: there should still be some visible flour. ≈ 4 min
  3. Heat the oil paint to 180 °C.
  4. Using a spatula or ladle, scoop out a portion of the dough and gently place it into the oil paint. ≈ 3 min
  5. Fry for 2 to 3 minutes, until the doughnut is golden brown and crispy.
  6. Drain well and enjoy while hot. ≈ 2 min

The bill

Sakura shrimp beignets, Japanese kakiage

  • 500 g of fresh Sakura shrimp$9.36
  • 120 g of wheat flour (1 cup)$0.16
  • deep-fried oil paint$0.27

Total$9.79

that's $2.45 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of fresh Sakura shrimp
  • 50 g of mitsuba (or chives), which is approximately 1 cup
  • 120 g of wheat flour (1 cup)
  • 120 g of water
  • deep-fried oil paint

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