Cut the head off of the jumbo shrimp and clean them with water. Lighty score the shrimp 3 times on the belly.
Peel the skin off the body of the squid and rinse the squid with water. Cut the squid into half inch wide rings.
Peel the asparagus and cut off the lower part. Cut the stems in half.
Make a hole at the top of the Shishito peppers. Cut the red pepper in half verticially to remove the seeds.
Slice the squash in half to remove the seeds.Then slice it into half inch wide slices.
Place all the prepare ingredients on a cotton towel and garnish with OTTOGI BLACK PEPPER POWDER. Then store them in the refrigerator.
In a bowl, mix the water, egg, and OTTOGI FRYING MIX and beat them together.
Remove any water on the surface of the ingredients and dredge them with flour.
Coat the ingredients in the batter. Fry the vegetables first in the corn oil, then the seafood.
Ingredients
Directions
Cut the head off of the jumbo shrimp and clean them with water. Lighty score the shrimp 3 times on the belly.
Peel the skin off the body of the squid and rinse the squid with water. Cut the squid into half inch wide rings.
Peel the asparagus and cut off the lower part. Cut the stems in half.
Make a hole at the top of the Shishito peppers. Cut the red pepper in half verticially to remove the seeds.
Slice the squash in half to remove the seeds.Then slice it into half inch wide slices.
Place all the prepare ingredients on a cotton towel and garnish with OTTOGI BLACK PEPPER POWDER. Then store them in the refrigerator.
In a bowl, mix the water, egg, and OTTOGI FRYING MIX and beat them together.
Remove any water on the surface of the ingredients and dredge them with flour.
Coat the ingredients in the batter. Fry the vegetables first in the corn oil, then the seafood.