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Twigim (튀김) – Korean Tempura
More recipes: Korean recipes · All Asian recipes
Twigim (튀김) – Korean Tempura
Laura Chen
4
15 Minuten
15 Minuten
350
Korean
Appetizer
Twigim is the Korean version of tempura. You dip zucchini, sweet potato and shrimp in a thin batter and fry them until golden brown. The batter turns crisp and stays light, and soy sauce goes well as a dip.
Ingredients
- 125 g all-purpose flour
- 60 g cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 240 ml ice-cold water
- 1 zucchini, sliced
- 1 sweet potato, sliced
- 100 g shrimp, peeled
- Oil, for deep-frying
Instructions
- Mix the flour, cornstarch, baking powder and salt in a large bowl.
- Add the egg and whisk well.
- Gradually add the ice-cold water until you have a smooth batter.
- Dip the zucchini, sweet potato and shrimp one at a time into the batter so they are fully coated.
- Fry the battered pieces in hot oil until golden brown and crisp.
- Drain on paper towels to remove excess oil.
- Serve hot.
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More recipes: Korean recipes · All Asian recipes