Korean Curry Flavored Tempura
Curry twigim mixes curry powder directly into the frying batter, giving it a vivid golden color and built-in spice flavor before any dipping sauce. Sweet potato, carrot, and onion slices are coated in this batter and deep-fried at 170 degrees Celsius until crisp. Using ice-cold water in the batter inhibits gluten development, producing a thin, shatteringly light crust. Compared to standard Korean vegetable tempura, the turmeric, cumin, and coriander notes from the curry powder give each piece a distinctly aromatic, warm-spiced character.
Adjust Servings
Instructions
- 1
Cut vegetables into bite-sized pieces.
- 2
Mix frying powder, curry powder, cold water into batter.
- 3
Coat vegetables in batter.
- 4
Deep-fry at 170C until crispy.
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