Korean Seafood Tempura (Korean Deep-Fried Seafood)
Haemul-twigim is a Korean assorted seafood tempura platter of shrimp, squid, and clams coated in a light cold-water batter and deep-fried until crisp. Each type of seafood requires different prep: shrimp get their back tendons snipped to prevent curling, and squid are scored to stop them from shrinking in hot oil. The cold-water batter produces a thin, delicate coating that highlights the seafood's own flavors rather than burying them. Frying briefly at 170 degrees keeps the interiors from turning rubbery, and the platter is typically served with soy dipping sauce or salt alongside tteokbokki and fish cake soup.
Adjust Servings
Instructions
- 1
Clean seafood and pat completely dry.
- 2
Make a light batter with frying powder and cold water.
- 3
Coat seafood and deep-fry at 175C until golden and crispy.
- 4
Drain and serve with soy sauce for dipping.
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