QiMeal
Twigim
Twigim · ready in 49 min · 4 servings · 473 kcal per serving · medium · 7 ingredients
Twigim is the Korean market snack of crisp battered squid, sweet potato, and vegetables, best eaten hot with a salty soy dip.
- Prep
- 18 min
- Cook
- 31 min
- Total
- 49 min
- Serves
- 4
- kcal
- 473
- Difficulty
- medium
Ingredients · 4 servings
- 250 gSquid, cleaned and cut into rings
- 300 gSweet potato, sliced 0.5 cm thick
- 300 gVegetable, mixed and cut into bite size pieces
- 460 gFrying batter, prepared and chilled
- 4 gSalt
- 1 as neededVegetable oil, for deep frying absorption
- 120 mlSoy dip, for serving
Equipment
stovetop, heavy pot, wire rack, mixing bowl, tongs, thermometer, knife, cutting board, paper towel, chopstick, spoon, serving plate
Instructions
- Mise En Place
Gather squid, sweet potato, mixed vegetable, frying batter, soy dip, salt, and oil; set out a pot, rack, bowl, tongs, thermometer, knife, and board. · 5 min
What to look for: All ingredients and tools are ready beside the stove
- Prepare Fillings
Cut squid into rings, slice sweet potato 0.5 cm thick, and cut vegetables into bite size pieces; pat everything very dry. · 10 min
What to look for: Surfaces look dry with no pooled moisture
- Mix Batter
Stir salt into the frying batter until smooth and loose enough to coat each piece in a thin veil. · 3 min
What to look for: Batter runs off the spoon in a light ribbon
- Heat Oil
Heat vegetable oil in a heavy pot over medium high heat until a drop of batter sinks briefly, rises, and bubbles steadily. · 8 min
What to look for: Batter bubbles actively and floats back to the surface
- Coat Pieces
Dip squid, sweet potato, and vegetables in batter one at a time, letting excess drip back into the bowl before frying. · 4 min
What to look for: Each piece has a thin even coating
- Fry Sweet Potato
Fry sweet potato pieces in small batches until the coating is crisp and the centers are tender when pierced. · 8 min
What to look for: Crust is pale gold and the slices look slightly puffed
- Fry Squid Vegetables
Fry squid and vegetables in small batches until the batter is pale gold, crisp, and the squid turns opaque and firm. · 8 min
When it is done: Squid is opaque and firm with no translucent patches
- Drain Fritters
Drain each batch on a rack, sprinkle with a tiny pinch of salt if reserved, and let the crust stay crisp before serving. · 2 min
What to look for: Excess oil has dripped away and the crust looks dry
- Serve Hot
Serve Twigim hot with soy dip on the side, keeping pieces uncovered so the delicate crust stays crisp. · 1 min
What to look for: Fritters are crisp and dip is ready on the side
Nutrition (per serving)
| kcal | 473 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 64 g |
| of which sugars | 6 g |
| Fat | 17 g |
| of which saturated | 2 g |
| Fibre | 6 g |
| Sodium | 1475 mg |
Nutri-ScoreB
Allergens
Contains: gluten, soybeans, molluscs
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Reheat until the coating is crisp and the squid is hot throughout; avoid covering, which softens the crust.
Ingredient substitutions
Squid
- Sweet potato: Keeps the platter generous without seafood
Sweet potato
- Vegetable: Use more sturdy vegetables from the same platter mix
Vegetable
- Sweet potato: Gives a sweeter and softer vegetable fritter
Salt
- Soy sauce: Use only in the dip if seasoning the batter would make it too wet
Soy dip
- Soy sauce: Use a smaller amount because it tastes saltier than a prepared dip
