Steps

1. Soak 4g of Dried Wakame Seaweed in water to rehydrate. (Key Tip!) If using fresh wakame, use 40g.
   🕒 00:37
2. Peel and finely shred 1/6 Carrot (30g) into 2-3mm width.
   🕒 00:47
3. Drain and rinse 1 bag (110g) of Shredded Bamboo Shoots (boiled) in a colander, and thoroughly drain.
   🕒 00:56
4. Squeeze out the water from the rehydrated wakame by hand and chop finely.
   🕒 01:05
5. In a bowl, combine the chopped wakame, bamboo shoots, and carrot, then add 50g of Tempura Flour.
   🕒 01:14
6. Mix until the tempura flour evenly coats all ingredients.
   🕒 01:19
7. Add 80ml of Water and mix. (Key Tip!) Adjust the batter consistency based on the type of tempura flour you use.
   🕒 01:29
8. Heat about 5mm to 1cm of frying oil in a frying pan over medium to medium-high heat. (Key Tip!) Using a small amount of oil prevents the ingredients from floating and results in a beautiful finish.
   🕒 01:39
9. Drop a small amount of tempura flour into the hot oil to check if it's ready.
   🕒 01:51
10. Use chopsticks to gather the mixed ingredients and carefully place them into the frying pan, leaving some space between each piece. (Key Tip!) If the shape starts to spread and lose form, use chopsticks to gently pinch and shape the edges.
    🕒 01:57
11. Scoop up any settled tempura flour from the bottom of the bowl and drizzle it over the fritters.
    🕒 02:21
12. Once the batter has set and is lightly colored, flip the fritters.
    🕒 02:31
13. Remove when they are golden brown and crispy, and drain any excess oil.
    🕒 02:41
14. Cook the remaining ingredients in the same manner.
    🕒 02:55