Crispy Modeum Twigim (Assorted Deep Fried Fritters)
Assorted deep fried fritters made with shrimp, sweet potato, and other vegetables coated in an ice water batter for extra crispiness.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features various ingredients like shrimp and sweet potato coated in a thin ice water batter and deep-fried. The key is to mix the batter lightly to prevent gluten formation and to fry at the right oil temperature. It is great for entertaining guests, as a snack, or to accompany drinks.
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Shrimp
- Sweet potato
- Chili peppers etc.
- Flouras needed
Batter
- Frying mix (twigim-garu)1 cup
- Ice water1 cup
- Egg yolk1
Vinegar soy dipping sauce
- Regular soy sauce (jin-ganjang)2 tbsp
- Vinegar1 tbsp
- Water2 tbsp
- Sugar0.5 tsp
- Minced green oniona little
- Ground toasted sesame seeds
Mustard Sauce
- Mayonnaise5 tbsp
- Mustard sauce1 tbsp
- Fruit vinegar2 tbsp
- Sugar1 tbsp
- Prepared yellow mustard0.5 tsp
- Salta little
- Try using various vegetables or seafood to enjoy an even more generous and flavorful assortment of fritters.
Steps
Cut off the heads of the shrimp. The dark line visible along the back is the shrimp's digestive tract.
Insert a toothpick near the second joint and pull upward, and it will come right out.
If you clean the viscera from the heads and use them along with the peeled shells to make broth, it turns out savory and delicious.
Making 4 shallow cuts along the underside (belly) of the shrimp keeps them from curling up after grilling or frying.
Because there is a water sac in the tail, it can cause oil to splatter when deep-frying.
Scraping the tail with a knife will burst the water sac.
Season the shrimp with salt and ground black pepper. If you dislike any fishiness, add a little mirin.
Slice the sweet potato thickly and sprinkle with salt.
Coat the frying ingredients in flour, then shake off any excess.
This egg yolk is for adding color. Whisk it ahead of time.
Sift the frying mix through a strainer.
Incorporating plenty of air between the flour particles doubles the crispiness.
Prepare the ice water.
Ice water is essential for crispy fritters.
In a bowl, combine the frying mix, egg yolk, and ice water, then tap the bottom lightly with chopsticks to mix.
If the batter is too thick, it will absorb a lot of oil and turn out soggy, so keep it thin.
It should have a consistency that drips easily when lifted.
Do not stir vigorously, even if you see lumps of flour.
Also, do not make the frying batter ahead of time.
Just like making cookies and pastries with pastry flour, overmixing or kneading the batter develops gluten, making it tough and losing its crispness.
Fry at the standard frying temperature of 170°C.
If the temperature is too low and the food stays in the oil too long, it becomes soggy and will not be crispy.
Ppunwife's tips
- Making 4 shallow cuts along the underside (belly) of the shrimp keeps them from curling up after grilling or frying.
- Because there is a water sac in the tail, it can cause oil to splatter when deep-frying. Scraping the tail with a knife will burst the water sac.
- After frying, drain the excess oil briefly on a strainer, then cool them upright without overlapping so they stay crispy even after cooling down.
FAQ
How do I prevent the shrimp from curling when frying?
Making three or four shallow cuts along the underside of the shrimp will prevent them from curling after frying or grilling.
What is the secret to making the batter extra crispy?
Using cold ice water and not overmixing the batter prevents gluten from forming, resulting in a crispier texture. Using sifted frying mix and keeping the batter thin also helps.
How can I tell if the frying oil is at the right temperature?
When you drop a bit of batter into the oil and it sinks halfway before rising right back up, the oil is at the proper temperature of 170 to 180°C.
How can I reduce oil splattering when frying shrimp?
Scraping the water sac on the shrimp's tail with a knife to burst it will prevent oil from splattering.
