Kakiage is a Japanese term for mixed tempura. Parmesan cheese adds another dimension of flavor to this crispy kakiage. Besides the fresh baby shrimps, I added diced black garlic, red chilli and yellow onion. I adapted the recipe from Nobu Matsuhisa, but decided to use a mixture of rice flour and plain flour instead of the usual tempura flour. For extra crisp, I used ice cold beer for the batter.
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