📝 About This Recipe
Saeu-twigim is a beloved staple of Korean street food culture and festive 'Chuseok' tables, celebrated for its incredibly airy, shatteringly crisp batter and succulent interior. Unlike heavy Western breading, this recipe uses a chilled starch-based batter and a specific 'stretching' technique to ensure the shrimp remain perfectly straight and elegant. It is a harmonious balance of sweet, oceanic flavor and a golden, lacy crunch that pairs perfectly with a tangy soy-vinegar dipping sauce.
🥗 Ingredients
Main Ingredients
- 16-20 pieces Large Shrimp (Peeled and deveined, tail left on (size 16/20 or 21/25))
- 1/2 teaspoon Salt (For seasoning the shrimp)
- 1/4 teaspoon Black Pepper (Freshly ground)
- 1 tablespoon Rice Wine or Mirin (To remove any fishy scent)
- 1/2 cup Potato Starch (For dredging)
The Crispy Batter
- 1.5 cups Korean Frying Mix (Twigim-garu) (Can substitute with all-purpose flour plus 2 tbsp cornstarch)
- 1.25 cups Ice Cold Water (Must be very cold for maximum crunch)
- 1 Egg Yolk (Adds richness and a golden hue)
- 2-3 pieces Ice Cubes (To keep the batter chilled during the process)
Dipping Sauce (Choganjang)
- 2 tablespoons Soy Sauce (Regular or light soy sauce)
- 1 tablespoon Rice Vinegar (For acidity)
- 1 tablespoon Water (To mellow the saltiness)
- 1/2 teaspoon Sugar (To balance the vinegar)
- 1/2 teaspoon Korean Chili Flakes (Gochugaru) (Optional for a hint of heat)
Frying Oil
- 4-5 cups Vegetable Oil (High smoke point oil like canola, grapeseed, or peanut)
👨🍳 Instructions
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1
Prepare the shrimp by peeling the shells but leaving the tail segment intact. Use a toothpick to remove the dark vein from the back.
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2
Critical Step: To keep the shrimp from curling, flip the shrimp belly-side up. Make 4-5 shallow diagonal slits across the belly. Press the shrimp down firmly on the cutting board until you feel/hear a slight 'snap' of the fibers; this ensures they stay straight when fried.
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3
Scrape the tail with a knife to remove excess moisture and the 'water sac' (the sharp point in the middle of the tail) to prevent oil splattering.
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4
Pat the shrimp completely dry with paper towels. Season lightly with salt, pepper, and rice wine. Let sit for 10 minutes.
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5
In a small bowl, whisk together the soy sauce, vinegar, water, sugar, and gochugaru to make the dipping sauce. Set aside.
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6
Lightly dredge each shrimp in potato starch, shaking off any excess. This acts as a 'glue' for the wet batter.
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7
Prepare the batter: In a large bowl, lightly whisk the egg yolk and ice-cold water. Add the frying mix. Use chopsticks to mix very briefly—lumps are okay! Do not overmix, or gluten will develop, making the batter chewy instead of crispy.
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8
Heat the oil in a heavy-bottomed pot or deep fryer to 340°F (170°C). Test by dropping a bit of batter; if it sizzles and rises immediately, it's ready.
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9
Holding a shrimp by the tail, dip it into the cold batter to coat thoroughly, then gently slide it into the hot oil.
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10
Fry 4-5 shrimp at a time to avoid crowding. For extra 'crunchy bits' (flower petals), drizzle a few drops of extra batter over the shrimp as they fry.
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11
Fry for 2-3 minutes until the batter is a very pale gold. Remove and drain on a wire rack.
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12
The Secret: Increase oil heat to 375°F (190°C). Flash-fry the shrimp a second time for 30-45 seconds until deep golden and incredibly crisp. This expels excess oil.
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13
Drain on a wire rack (not paper towels) to maintain airflow and prevent the bottom from getting soggy.
💡 Chef's Tips
Always use ice-cold water for the batter; the temperature shock between the cold batter and hot oil creates the signature light, bubbly texture. Do not overwork the batter; a few lumps of flour are actually beneficial for a rustic, crunchy finish. Ensure the shrimp are bone-dry before dredging in starch, or the coating may slide off during frying. If you don't have Korean frying mix, use a 70/30 ratio of all-purpose flour to cornstarch and add a pinch of baking powder and garlic powder. Double-frying is the non-negotiable secret to achieving that professional-grade Korean street food crunch.
🍽️ Serving Suggestions
Serve immediately while piping hot with the prepared Choganjang dipping sauce. Pair with a side of Danmuji (yellow pickled radish) to cleanse the palate between bites. Serve alongside Tteokbokki (spicy rice cakes); dipping the fried shrimp into the spicy red sauce is a classic Korean combination. Enjoy with a cold Korean lager or a glass of chilled barley tea. For a modern twist, serve with a side of spicy mayo (Kewpie mayo mixed with Sriracha).