Main ingredients 🥩
SpinachTempura flourStarch powderTuna fish sauceFrying oil
Geupsikdaega's Spinach Twigim
Cleanly coat spinach in a plastic bag and fry only once for a crispy, delicious vegetable fritter.
🙋 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.
Ingredients needed 🛒2 servings
- 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
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.
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