Ingredients with Measurements:
- 1 lb. fresh mineo (Japanese sea cucumber)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup cold water
- 1 egg
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped pineapple
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the mineo thoroughly and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk until well combined.
3. In a separate bowl, beat the egg and add the cold water. Mix well.
4. Add the egg mixture to the flour mixture and whisk until smooth.
5. Heat the vegetable oil in a skillet or frying pan over medium-high heat.
6. Dip the mineo pieces into the batter, making sure they are well coated.
7. Fry the mineo pieces in the hot oil until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove the mineo from the oil and place on paper towels to drain excess oil.
8. In a separate saucepan, combine the white vinegar, ketchup, brown sugar, pineapple juice, and water. Bring to a boil over medium heat, stirring constantly.
9. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
10. Add the chopped scallions, red and green bell peppers, and pineapple to the sauce. Stir well.
11. Pour the sweet and sour sauce over the fried mineo pieces and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying the mineo
Medium heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 52g
Protein: 9g
Sodium: 550mg
Sugar: 28g
Substitutions for ingredients:
- Shrimp or squid can be used instead of mineo.
- Apple cider vinegar can be used instead of white vinegar.
- Tomato sauce can be used instead of ketchup.
- Honey or maple syrup can be used instead of brown sugar.
- Orange juice can be used instead of pineapple juice.
Variations:
- Add sliced carrots and onions to the sweet and sour sauce for extra flavor and texture.
- Use a different type of seafood, such as crab or lobster, instead of mineo.
- Make the batter with beer instead of water for a different flavor.
- Add chopped garlic and ginger to the batter for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the mineo to ensure a crispy texture.
- Do not overcrowd the skillet or frying pan when frying the mineo to prevent them from sticking together.
- Use a slotted spoon to remove the mineo from the oil to prevent excess oil from being absorbed.
- Serve the sweet and sour mineo immediately to prevent the batter from getting soggy.
Storage instructions:
Leftover sweet and sour mineo can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sweet and sour mineo in a skillet or frying pan over medium heat until heated through.
Presentation ideas:
Serve the sweet and sour mineo on a platter with the sauce drizzled over the top. Garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Steamed rice and stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Crab Rangoon
- Wonton soup
Troubleshooting advice:
- If the batter is too thick, add more water or beer until it reaches the desired consistency.
- If the sweet and sour sauce is too thin, add a cornstarch slurry (cornstarch mixed with water) to thicken it.
- If the mineo is not cooked through, fry for an additional minute or until golden brown.
Food safety advice:
- Make sure the mineo is fresh and properly cleaned before cooking.
- Use a food thermometer to ensure the internal temperature of the mineo reaches 145°F before serving.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Mineojeon is a popular Korean seafood dish made with battered and fried sea cucumber. It is often served as an appetizer or side dish in Korean cuisine.
Flavor profiles:
The sweet and sour sauce adds a tangy and slightly sweet flavor to the crispy and savory mineo.
Serving suggestions:
Serve the sweet and sour mineo as an appetizer or side dish with steamed rice and stir-fried vegetables.
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Region: Korean