Preparation:
prep time: 15 minutes
cook time: 20 minutes
servings: 2 or more
Ingredients:
-1/2 lb large prawns or black tiger prawns (you can also use other seafood squid)
Vegetables (as many as you want, all thinly sliced)
-sweet potato
-squash
-long, mild peppers
-perilla leaves
-green onion
-asparagus
-green beans
-zucchini
-eggplant
-shiitake mushrooms
-enoki mushrooms
-bell peppers
Twigim batter:
-3/4 cup ice cold club soda or ice-cold water
-3/4 cup cake flour or all-purpose flour
-3 tbsp baking powder
-1/2 tsp garlic powder
-1/4 tsp sea salt
-1/8 black pepper
**Vegan note: these are vegan if not using seafood
**Gluten-free: use GF friendly flour
Directions:
Thinly slice all of your veggies and clean them under running water.
Make the batter. Add all of the ingredients for the batter, except for the water into a mixing bowl. Pour 1 cup of cold water into the batter. Mix everything making sure there is no lumps. Cover and refrigerate until ready to fry.
Season the chopped vegetables with 1/2 teaspoon of salt. Set aside.
Clean the shrimp then peel the shell and devein (if using fresh prawns/shrimps). Being gentle and slowly stretch the prawn so it's straight.
Preheat the oil for deep frying in a pot. After 10 minutes, add the batter to the vegetables and the shrimp. Toss so everything is coated.
Carefully drop some of the veggies into the oil to check if the oil is ready. If so, add the vegetables into the oil slowly and carefully. Make sure not to overcrowd your pot. Cook the veggies until the batter is golden brown. Take them out and continue the process until all the veggies are done. The shrimp will cook rapidly so save them for last.
When everything is fried, serve it hot and dip them into one of our sauce recipes or sriracha. Enjoy!