oil (for deep frying)
japanese salted plum (umeboshi) to serve
5 okra (pierced & blanched in salted water) to serve
raw mountain potato (cut into batons) to serve
shinjo-age fritters:
400 g raw prawn meat
½ tsp salt
1 tbsp sake
¼ cup mountain potato (grated)
½ large onion (grated or diced)
1 egg
¼ cup potato flour
1p shiso leaves (finely sliced)
To serve, remove the seeds from the umeboshi and finely chop the flesh. Serve the shinjo-age with the umeboshi flesh, blanched okra and batons of raw mountain potato