Korean Tempura
Twigim
Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 4
Ingredients
- 1 medium Sweet potato (sliced ¼ inch)
- 1 medium Zucchini (sliced ¼ inch)
- 8 Shrimp (peeled, deveined) (optional)
- 1 cup All-purpose flour
- ¼ cup Cornstarch
- 1 Egg
- ¾ cup Ice cold water
- ½ teaspoon Salt
- 3 cups Vegetable oil (for frying)
- 2 tablespoons Soy sauce (for dipping)
Instructions
- Make the batter: whisk flour, cornstarch, salt, egg, and ice cold water until just combined. The batter should be thin and slightly lumpy — do not over-mix.
- Heat 3 cups oil in a deep pot to 350F. Test with a drop of batter — it should sizzle and float immediately.
- Dip sweet potato slices, zucchini slices, and shrimp into the batter. Let excess drip off. Fry in batches for 2-3 minutes until golden and crispy.
- Drain on a wire rack or paper towels. Serve hot with soy sauce for dipping.
From K-Kitchen — koreanhomecook.com