Kakiage (vegetable and seafood fritters)

Instructions

1. Peel the carrot, sweet potato and onion, then cut them into thin strips or sticks.
2. Chop the shrimp into small pieces and mix them with the vegetables in a large bowl.
3. Mix the egg yolk with the very cold water, then add the flour all at once and stir very quickly without overworking the batter.
4. Pour the batter over the vegetables and shrimp and mix lightly so everything is coated.
5. Heat the oil to 170 °C in a large saucepan.
6. Scoop small portions with a spoon, letting them drop into the oil and pressing them lightly into flat patties.
7. Fry for 3 to 4 minutes, turning, until golden and crisp, then drain on kitchen paper.
8. Serve immediately with rice and a pinch of salt.