Street food Medium
Mixed Korean Tempura
Sweet potato, carrot, onion, squid, and shrimp share one pot of oil here, and they cook at very different speeds. Slicing the dense vegetables thin lets their centers soften before the coating darkens, while dry seafood spits less in the oil and carries a lighter batter. Cold water and a brief stir give a light, shattering shell, and the platter goes to the table with a small dish of soy sauce instead of salt.
Prep 20min Cook 15min 4 servings
