Mixed Korean Tempura
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Sweet potato, carrot, onion, squid, and shrimp share one pot of oil here, and they cook at very different speeds.
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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.
Ingredients
Instructions
- 1
Slice 1 sweet potato and 1 carrot thinly, and separate 1 onion along its layers into bite-sized pieces.
Keep the pieces fairly even so the dense vegetables can cook through before the coating darkens.
- 2
Prepare 200 g squid and 150 g shrimp into easy-to-eat pieces.
Reduce surface moisture before battering, because excess water makes the oil splatter and keeps the coating from setting thin and crisp.
- 3
Combine 200 g frying powder with 200 ml very cold water and mix only lightly.
Stop while a few small lumps remain, since overmixing develops gluten and makes a thick, heavy coating.
- 4
Heat 1000 ml cooking oil to 170 degrees Celsius.
Do not crowd the oil with too many pieces at once, and pause between batches if the temperature drops or bubbling becomes weak.
- 5
Batter the firm pieces, such as sweet potato and carrot, and fry them first.
Remove them when the edges turn pale golden and a chopstick or skewer slides in without hard resistance.
- 6
Fry the squid, shrimp, and onion in separate small batches, then drain well so trapped oil does not soften the crust.
Serve while the pieces are still crisp, with soy sauce for dipping.
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