Korean
Korean - Street Food and Snacks
Twigim
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 1 sweet potato, sliced into thin half-moons
- • 1 small onion, cut into rings
- • 4 shishito or green chili peppers
- • 8 large prawns, peeled
- • 10 squid rings
- • 150g plain flour
- • 1 egg and 200ml ice-cold water
- • 1L vegetable oil, for deep-frying
- • 2 tbsp soy sauce, 1 tbsp vinegar, and 1/2 tsp gochugaru, for dipping
Preparation Steps
1
Phase 1
Pat the vegetables, prawns, and squid completely dry so the batter adheres.
2
Phase 2
Whisk the flour, egg, and ice-cold water into a lumpy batter; do not overmix.
3
Phase 3
Heat the oil to 180C (350F).
4
Phase 4
Dip each item in batter, let excess drip off, and fry in batches until golden, 2-3 minutes for vegetables, slightly longer for prawns and squid.
5
Phase 5
Remove with tongs and drain upright on a rack.
6
Phase 6
Serve hot with the soy-vinegar-gochugaru dipping sauce.