Geupsikdaega's Spinach Twigim

Name: Geupsikdaega's Spinach Twigim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1/2 bunch spinach; 1 cup tempura flour (+2 tbsp for dusting); 1 tbsp starch powder; 1 tsp tuna fish sauce; Water as needed; Plenty of frying oil

Cleanly coat spinach in a plastic bag and fry only once for a crispy, delicious vegetable fritter.

15 min Difficulty Easy side dish

Main ingredients

Spinach Tempura flour Starch powder Tuna fish sauce Frying oil

Ingredients needed

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Spinach Tempura flour Starch powder Tuna fish sauce Frying oil

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2 servings

Recipe

In a bowl, combine 1 cup tempura flour, 1 tbsp starch powder, and 1 tsp tuna fish sauce for umami, then mix with cold water to a thin consistency to prepare the batter.
In a disposable plastic bag, add 2 tbsp dry tempura flour and the washed and thoroughly drained spinach.
Fill the bag with air, seal it, and gently shake to coat the spinach evenly with a thin layer of dry flour.
Remove the spinach from the bag and dip it into the prepared thin batter to lightly coat.
In oil preheated to 170-180°C (340-350°F), spread the batter-coated spinach and fry until golden brown and crispy.

Mix tempura flour, starch, tuna fish sauce, and water to make a thin batter.
Put spinach and dry flour in a plastic bag and shake to coat thinly.
Lightly coat the spinach with batter and fry in 170-180°C oil until crispy.

Cooking tips

When you dip the tip of a wooden chopstick into batter and place it in oil, if bubbles rise immediately, the oil is at the right temperature.
No need to double-fry; fry just once until the moisture has evaporated and it's crispy for a great texture.

Recommended for

Those who want to cleanly make unique vegetable fritters at home without flour dust flying around.
Those who want a unique nutritious snack or beer accompaniment with a crispy, chip-like texture.

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