Raw sardines and carrot frit

Chop the carrots into very thin shredded pieces. Combine water, tempura flour and olive oil in a bowl and mix to make a batter.

Divine the carrots into the prepared batter, then slowly fry them, stirring them with chopsticks, as if they were sprinkling the carrots with hot oil.

After fried for about 2 minutes, pour the raw shirasu into the remaining batter and spread it on top of the deep-fried carrots so that they stick.

Fry the raw shirasu and after about 3 minutes, drain well of the oil and remove into a bowl. Sprinkle salt and Italian parsley from high.

Place frits on a plate high and garnish with parsley sauce to complete.

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- Carrots
- 100g
-
- water
- 50cc
-
- Tempura flour
- 30g
-
- Olive oil
- 1 tsp
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- Raw sardine
- 30g
-
- salt
- Small amount
-
- Italian parsley
- Small amount
-
- basic parsley sauce decoration
- Small amount