Korean Bunsik-Style Crispy Shrimp Twigim (2 Servings)

Thaw frozen shrimp in the refrigerator. Pat 250 g raw shrimp dry and season with 1 g salt and a pinch of pepper.

Dust shrimp lightly with 35 g wheat flour and shake off excess. Thoroughly wash hands and tools that touched raw seafood.

Lightly mix 70 g Korean frying mix with 110 mL ice-cold water. A few lumps are acceptable; do not overmix.

Fill a sturdy deep skillet with roughly 2 cm oil and heat over medium. Use less than 300 mL in a small pan. Keep water and wet utensils away from hot oil.

Coat and lower shrimp carefully one at a time; fry in batches, turning until golden. Check that the flesh has turned pearly and opaque throughout; continue cooking if translucent.

Drain on a rack or paper towels and serve hot. Let oil cool before disposal. Refrigerate leftovers within 2 hours and reheat to 74°C before serving.