Crispy Twigim (Korean Fried Snacks)

Ingredients

All-purpose flour

1 cup

Cornstarch

1/2 cup

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Cold water

1 cup

Vegetable oil

for frying

Seafood (shrimp, squid, fish)

1 pound, cleaned and cut into bite-sized pieces

Assorted vegetables (zucchini, sweet potato, onion)

2 cups, sliced into thin strips

Soy sauce

1/4 cup (for dipping sauce)

Sweet chili sauce

1/4 cup (for dipping sauce)

Instructions

1. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
2. Gradually add the cold water to the dry ingredients while whisking continuously until a smooth batter forms. The batter should be thick enough to coat the vegetables and seafood but still pourable.
3. Heat vegetable oil in a deep frying pan or pot over medium heat. You will need enough oil to submerge the snacks, about 2-3 inches deep.
4. Dip the assorted vegetables and seafood into the batter, ensuring they are well coated. Allow any excess batter to drip off.
5. Carefully place the coated vegetables and seafood into the hot oil in small batches, being careful not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-5 minutes.
6. Using a slotted spoon, remove the fried snacks from the oil and drain on a paper towel-lined plate to remove excess oil.
7. Repeat the frying process with the remaining vegetables and seafood until all are cooked.
8. For the dipping sauce, combine soy sauce and sweet chili sauce in a small bowl. Adjust the ratios according to your taste preference.
9. Serve the twigim hot with the dipping sauce on the side.