AI-generated imageGwangju Sangchu-twigim: Squid Lettuce Wraps (2)
This Gwangju specialty wraps fried squid in fresh lettuce with onion-soy dipping sauce; the lettuce itself is not fried.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse and dry lettuce; dice onion and optional chili. Keep raw-squid utensils separate from lettuce.
- 02
Combine soy sauce 30 mL, water 30 mL, sugar 8 g, vinegar 2.5 mL and sesame 2 g. Stir in onion and chili, and refrigerate.
- 03
Pat dry refrigerator-thawed cleaned squid, cut into bites and dust with 30 g frying mix.
- 04
Mix 70 g frying mix with 80 mL cold water and coat the squid.
- 05
Heat oil about 3 cm deep to around 175°C/350°F. Fry in small batches until golden and squid is fully opaque throughout, then drain.
- 06
Wrap one or two squid fritters and a little onion sauce in a lettuce leaf. Beware hot pieces.
Helpful source links
Before you cook
Refrigerator-thaw and fully cook squid. Separate raw seafood from lettuce. Never add water to hot oil or overcrowd the pan. Check squid, wheat, soy, sesame and frying-mix allergens.
Allergens: molluscan shellfish (squid), wheat, soy, sesame, check frying-mix label
Image & source credits
AI-generated image.
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