Teresa's Recipes
Crispy Twigim (Korean Fried Snacks)
Twigim is a beloved Korean street food that embodies the vibrant and rich flavors of Korean cuisine. These crispy fried snacks are made with a delightful assortment of seafood and vegetables, each coated in a light and airy batter that turns golden brown when fried. Perfect for sharing or as a tasty snack, twigim brings the lively spirit of Korea's bustling street markets right to your kitchen. Enjoy them piping hot with a variety of dipping sauces to enhance the experience!
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Cold water
- for frying Vegetable oil
- 1 pound, cleaned and cut into bite-sized pieces Seafood (shrimp, squid, fish)
- 2 cups, sliced into thin strips Assorted vegetables (zucchini, sweet potato, onion)
- 1/4 cup (for dipping sauce) Soy sauce
- 1/4 cup (for dipping sauce) Sweet chili sauce
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 25g
- Carbs: 30g
- Protein: 15g
- Sodium: 400mg
- Sugar: 5g
Instructions
- In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- 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.
- 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.
- Dip the assorted vegetables and seafood into the batter, ensuring they are well coated. Allow any excess batter to drip off.
- 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.
- Using a slotted spoon, remove the fried snacks from the oil and drain on a paper towel-lined plate to remove excess oil.
- Repeat the frying process with the remaining vegetables and seafood until all are cooked.
- For the dipping sauce, combine soy sauce and sweet chili sauce in a small bowl. Adjust the ratios according to your taste preference.
- Serve the twigim hot with the dipping sauce on the side.
Tips
- For a spicier kick, add a teaspoon of gochugaru (Korean red pepper flakes) to the batter.
- Feel free to experiment with different vegetables such as bell peppers or mushrooms for varied flavors.
- Ensure the oil is hot enough before frying; test it by dropping a small amount of batter into the oil – it should sizzle and rise immediately.