AI-generated imageCrispy Korean Perilla Leaf Twigim Without Filling (15 leaves)
A simple Korean street-style snack: whole perilla leaves coated in a light batter and fried without meat filling.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse all 15 leaves, shake them and pat both sides completely dry with paper towels.
- 02
Mix 70 g frying flour with 50 mL cold water briefly; a few lumps are fine.
- 03
Fill a small deep pan less than halfway with oil and heat over medium. Test with a drop of batter; it should rise with small bubbles.
- 04
Dip dry leaves thinly into batter. Lower 1–2 leaves at a time and turn until the batter sets and turns pale golden.
- 05
Remove with tongs, drain on a rack or paper towel and serve promptly. Let oil cool completely before disposal.
Helpful source links
Before you cook
Dry leaves before frying; keep oil below half the deep pan, avoid splashes and never add water to hot oil. Check frying mix for wheat and possible soy, egg, milk and shellfish. Refrigerate leftovers within 2 hours and reheat to 74°C/165°F.
Allergens: 밀(튀김가루), 제품별 대두·달걀·우유·갑각류 혼입 가능
Image & source credits
AI-generated image.
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