Ingredients with Measurements:
- 1 pound of mixed seafood (shrimp, squid, and mussels)
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of cold water
- 1 egg
- 2 cloves of garlic, minced
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 green onion, thinly sliced
- 1 tablespoon of sesame seeds
Special Equipment Needed:
- Deep fryer or large pot for frying
- Paper towels
- Mixing bowls
- Whisk
- Tongs
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, cornstarch, salt, black pepper, and cayenne pepper.
2. In another mixing bowl, whisk together the cold water and egg.
3. Add the mixed seafood to the egg mixture and toss to coat.
4. Add the seafood to the flour mixture and toss to coat.
5. Heat the deep fryer or large pot with vegetable oil to 375°F.
6. Fry the seafood in batches until golden brown, about 2-3 minutes.
7. Remove the seafood from the oil with tongs and place on paper towels to drain excess oil.
8. In a small saucepan, heat the sesame oil over medium heat.
9. Add the minced garlic and cook until fragrant, about 30 seconds.
10. Add the soy sauce, rice vinegar, and sugar to the saucepan and stir until the sugar has dissolved.
11. Serve the fried seafood with the sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Frying temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Shrimp, squid, and mussels can be substituted with any other seafood of your choice.
Variations:
- Add chopped jalapenos or red pepper flakes to the sauce for a spicy kick.
- Use a different dipping sauce such as sweet chili sauce or tartar sauce.
Tips and Tricks:
- Make sure the oil is hot enough before frying the seafood to ensure a crispy texture.
- Do not overcrowd the fryer or pot with too much seafood at once to prevent the temperature from dropping too much.
- Serve the seafood immediately after frying for the best taste and texture.
Storage Instructions:
Seafood Anju is best served fresh and should not be stored for later consumption.
Reheating Instructions:
Seafood Anju is not recommended for reheating as it will lose its crispy texture.
Presentation Ideas:
Serve the fried seafood on a platter with the dipping sauce on the side. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Seafood Anju pairs well with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Kimchi
- Steamed rice
- Pickled vegetables
Troubleshooting Advice:
- If the batter is too thick, add more cold water to thin it out.
- If the batter is too thin, add more flour and cornstarch to thicken it.
Food Safety Advice:
- Make sure the seafood is fresh and properly cleaned before cooking.
- Use caution when frying with hot oil to prevent burns.
Food History:
Anju is a Korean term for food that is typically consumed with alcohol. Seafood Anju is a popular dish in Korean bars and restaurants.
Flavor Profiles:
Seafood Anju is crispy and savory with a slightly sweet and tangy dipping sauce.
Serving Suggestions:
Serve Seafood Anju as an appetizer or snack with drinks.
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Region: Korean