Korean Mixed Tempura Platter with Soy Vinegar Dip

What you need

• 300 g (10 oz) sweet potato, peeled
• 200 g (7 oz) cleaned squid, body and tentacles
• 200 g (7 oz) large shrimp, peeled and deveined, tails left on
• 4 mild long green peppers
• 8 perilla leaves
• 150 g (1 1/4 cups) all-purpose flour, 120 g for the batter, 30 g for dusting
• 3 tbsp cornstarch
• 1 egg, beaten
• 180 ml (3/4 cup) ice-cold water
• 1/4 tsp salt
• 1 l (4 cups) neutral oil, for deep frying
• 3 tbsp soy sauce, for the dip
• 1 tbsp rice vinegar, for the dip
• 1/2 tsp sugar, for the dip
• 1/2 tsp toasted sesame seeds, for the dip

Method

Restated from the original video

1. 1

   Stir the soy sauce, rice vinegar, sugar and sesame seeds with 1 tbsp of water in a small bowl until the sugar dissolves. Set the dip aside.

2. 2

   Slice the sweet potato into discs 7 mm (1/4 in) thick.

3. 3

   Prick each pepper in two or three places with the tip of a knife so steam can escape.

4. 4

   Slice the squid body into rings about 1.5 cm (1/2 in) wide. Keep the tentacles in clusters of two or three.

5. 5

   Cut 4 or 5 shallow slits across the belly of each shrimp and press gently to flatten, so they stay straight in the oil.

6. 6

   Pat the squid and shrimp very dry with paper towels, then toss them in 30 g of the flour so the batter clings.

7. 7

   Whisk the remaining 120 g flour with the cornstarch and salt. Add the egg and ice-cold water and stir with chopsticks for a few seconds. The batter should be thin, like pouring cream, and a few lumps are fine.

8. 8

   Pour the oil into a deep, heavy pot to a depth of 5-6 cm (2 in) and heat to 175 °C (350 °F). Set a wire rack over a tray next to the stove.

9. 9

   Dip the sweet potato discs in the batter, let the excess drip off and fry in batches of 3-4 pieces until golden and crisp at the edges, 3-4 min. Lift out onto the rack.

10. 10

    Fry the peppers the same way for 1-2 min. Dip the perilla leaves on one side only and fry for 30-40 seconds.

11. 11

    Fry the shrimp for about 2 min, until pink and pale gold. Fry the squid last, 1-2 min, until opaque and cooked through.

12. 12

    Skim loose bits of batter from the oil between batches and let it return to 175 °C (350 °F) each time.

13. 13

    For extra crunch, fry the shrimp and squid a second time for 30 seconds at 190 °C (375 °F).

14. 14

    Serve right away on a platter with the dip.

Imported from stellanspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.