Japanese Kushikatsu

8 large prawns
6 shiitake mushrooms
6 asparagus spears
1 sweet potato
Vegetable oil (for frying)
Panko breadcrumbs
Wooden skewers

The Batter

100g plain flour
150ml milk
1 egg

The Kushikatsu Sauce

1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon tomato ketchup
1 teaspoon soy sauce
2 tablespoons water

PREPARATION

1. In a bowl, gradually whisk the flour, milk and egg together until you have a smooth batter with a thick yoghurt-like consistency, then refrigerate for 20 minutes.
2. Mix together the brown sugar, Worcestershire sauce, tomato ketchup, soy sauce and water until smooth to create the dipping sauce, then set aside.
3. Remove the stems from the shiitake mushrooms, trim the asparagus and cut the sweet potato into thick chip-sized pieces.
4. Butterfly the prawns by slicing along the back without cutting all the way through, then pat them dry with kitchen paper.
5. Thread the mushrooms, asparagus and sweet potato onto skewers, then double-skewer the prawns to help them keep their shape while frying.

COOKING

1. Heat vegetable oil to 180°C, or until a wooden chopstick placed into the oil bubbles immediately.
2. Dip each skewer into the chilled batter, allowing any excess to drip away before coating evenly with panko breadcrumbs.
3. Press the breadcrumbs lightly onto the batter so they adhere well, then shake off any excess crumbs.
4. Carefully lower the skewers into the hot oil in batches, avoiding overcrowding the pan.
5. Fry for 2–3 minutes until lightly golden, remembering they will continue to darken slightly after being removed from the oil.
6. For the sweet potato fries, toss the remaining pieces through any leftover batter and fry until crisp and golden.
7. Drain everything on a wire rack or kitchen paper and serve immediately with the homemade kushikatsu dipping sauce.

School of Wok Tips

• Chill the batter before frying for a lighter, crispier coating.
• Double-skewer prawns to stop them curling during cooking.
• Don't overcrowd the fryer or the oil temperature will drop.
• Remove the skewers when lightly golden, as they continue cooking after frying.

FAQs

What is Kushikatsu?
Kushikatsu is a Japanese dish of skewered ingredients coated in batter and panko before being deep fried.

Can I use other ingredients?
Yes, chicken, pork, aubergine, onion and peppers all work brilliantly.

Why use panko breadcrumbs?
Panko creates a lighter, crunchier coating than regular breadcrumbs.