Category: Starter/Finger Foods

Saewoo Twigim (Korean Deep Fried King Prawns)

Saewoo Twigim, photo by JMorton

Saewoo Twigim (Korean Deep Fried King Prawns)

I could eat and eat fried king prawns all day.   They are so delicious especially served with some spicy sauces.

Ingredients:

  • 1/2  shrimp, peeled (but leave the tail intact) and deveined
  • 2 large eggs, beaten
  • 2 cups Korean deep-frying mix powder (this is available in Asian/Oriental/Korean food store near you) 🙂
  • Oil for deep-frying

Method of Preparation:

  • Using a deep fryer or a pan with high sides like a large wok or casserole, heat enough oil for deep-frying.
  • Ensure that the oil is hot at 375 degrees, essential for quick crisping of the battered shrimps. (It is useful to invest in an oil thermometer for kitchen use, some are not very expensive)
  • Spread the two cups of Korean deep-frying mix powder on a plate.
  • Dip each peeled shrimp into the beaten eggs and then cover and coat with the mixed powder.
  • Give each a gentle quick shake and then carefully lower down over the hot oil.
  • Fry in batches; do not overcrowd the pan to maintain the hot temperature of the oil.
  • Remove from oil when prawns are golden brown all over.
  • Paper towels should be at the ready to drain off excess oil.

Serve with some salad and favourite dip.

Bin Dae Tteok (Korean Vegetable Pancake)

Korean Pancake, photo by JMorton

Bin Dae Tteok (Korean Vegetable Pancake)

This is a delicous savoury pancake.  Delicious dipped in a sauce made with soy sauce, vinegar, minced garlic and spiced with chopped chillies.

Perfect for starters.

Crispy Seaweed Recipe

 

Crispy Seaweed

Peter and I love crispy seaweeds.  We always order it as one of our starters when we dine out in Chinese restaurants.

There is something about its crispy texture that is rather pleasing to the tastebuds.

Of course we are well aware that this seaweed is not really seaweed as we know it.  It did not come from the sea. 🙂  In fact it is made from finely shredded spring green cabbage.

Peter asked me why is it then called a seaweed?!!! To hazard guest, I think because it does look like a seaweed when it is being prepared and cooked. Its corrugated crispy texture is like seaweed.

Anyway, as I have said, it is quite delicious and here a recipe for it.

Crispy Seaweed Recipe

 

Ingredients

  • 250 g Spring green cabbage (Kale is a good substitute)
  • 1½ tsp caster sugar
  • ½ tsp salt
  • ½ tsp shrimp powder (optional)
  • Oil for deep frying

Method of Preparation:

  • Prepare the spring green by washing it completely and ridding it of grits and little insects, you never know!  🙂 .  Trim off the tough stalks that run through each leaf.  Drain the leaves thoroughly with kitchen paper towels.
  • Using a good chopping board and an equally good and sharp knife, sliced the leaves into thin ribbons.
  • Spread them in a flat surface for 10-15 minutes to allow them to completely dry.
  • Heat the oil in a wok or a deep-fat fryer.
  • To cook the finely shredded cabbage evenly, they must be done in batches.  Carefully lower a bit of the spring green shreds into the hot oil.  When they have been cook they would crinkle and float.  Remove them with a slotted ladle and put them over kitchen paper towels to soak up excess oil.  Do the same thing with the rest of the batch.
  • For the topping, mix the the sugar and salt with the shrimp powder and sprinkle over the cabbage.
  • Serve immediately as a starter.

Authentic Maki Zushi

Sushi platter, photo by Arnold Gamboa

Authentic Maki Zushi

I will not be telling porkies here but making sushi is somewhat difficult!  I am not only talking about the process of rolling these little babies but actually more on the ingredients and the preparation.

The rice!  It has to be cooked to perfection and the fish and vegetables should be at their freshest.

Before you say no to sushi making, please stop! 🙂 We should all be reminded that Rome was not built in a day, as the saying goes.  We have to persevere; make an effort and acquire new skill for a potentially delicious reap.

To be continued! 🙂