Kakiage is a mixed ingredients of tempura. I put Shungiku green, shallots and shrimps to deep fry in the batter. Tempura batter is not easy to make it perfect at home kitchen becaues a little time passes, it get soggy.
So I usually use ready mixed tempura flour which tend to keep the crispiness of the crust longer than traditional method. The flour sells at regular supermarket in Singpore these days.