Kushikatsu

Instructions

1. Thread the ingredients onto wooden or bamboo sticks, alternating meat, vegetables and prawns.
2. Dip each skewer in flour, then in beaten egg, and finally in panko, pressing lightly.
3. Heat the oil to 170 °C in a deep saucepan.
4. Fry the skewers for 3 to 4 minutes, turning them, until golden and crispy.
5. Drain on kitchen paper and sprinkle with salt.
6. Serve with tonkatsu sauce and shredded cabbage, dipping each bite into the sauce only once.