Twigim

Method

1. 1 Peel the shrimp, leaving the tails intact, and make straight incisions along the belly; slice the sweet potato, zucchini, and onion into 5 mm thick slices.
2. 2 Beat together flour, cornstarch, eggs, and salt with cold water until a thin batter is formed, then refrigerate for 10 minutes.
3. 3 Heat the oil to 175 degrees Celsius, dip each piece in batter, and then drop it into the pan.
4. 4 Fry the vegetables for 3 minutes and the shrimp for 2 minutes until the batter is golden brown and crispy, then remove and drain on paper towels.
5. 5 Mix soy sauce with vinegar to make a dipping sauce and eat it while it's still hot.

With an appliance

• Air fryer 41 min

  Replace steps 3 and 4: arrange the battered shrimp and vegetables in a single layer, spray thoroughly with oil, and fry at 200 degrees for 8 minutes, flipping at the 4th minute; separate the vegetables and shrimp to prevent overcooking.