Photograph of the finished Twigim

Korea · Đồ chiên xù kiểu Hàn Twigim

Twigim

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 11.3 oz
  • Photograph of Sweet potato Sweet potato 8.5 oz
  • Photograph of Zucchini Zucchini 7.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Flour Flour 8.5 oz
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp

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.

Start cooking