Dansu Yangyu
Ingredients: self-rising flour, eggs, water, medium-sized potato, oil · 30 min cook time · 585kcal · ~₩10,300
Ingredients
120grams self-rising flour, 2count eggs, 3tablespoons water, 315grams medium-sized potato, 1liter oil, 1count lemon, 1count fresh chili, 1handful cilantro, 1clove finely minced garlic, 2tablespoons soy sauce, 1tablespoon water (for dip), 1tablespoon rice vinegar, 1teaspoon oyster sauce, 1teaspoon sugar, 1pinch salt, 1pinch MSG
Instructions
1. Prepare the dip by combining finely minced garlic, soy sauce, water, rice vinegar, oyster sauce, sugar, salt, MSG, the juice of one lemon, spicy fresh chili, and chopped cilantro.
2. In a bowl, combine 120 grams of self-rising flour and two eggs (about 100 grams). Fold the mixture until it starts to come together.
3. Gradually add about three tablespoons of water to the batter, mixing until it reaches a consistency that is not too wet. Adjust water as needed.
4. Peel one medium-sized potato (about 315 grams) and cut it into quarter-inch fries. A crinkle-cut knife can be used for extra surface area.
5. Quickly toss the cut potato fries with the prepared batter until they are coated. The coating may be a little uneven, which is acceptable.
6. Heat oil in a wok to 180 degrees Celsius. Carefully add the battered potatoes to the hot oil, including any excess batter.
7. Immediately and vigorously jostle the potatoes with chopsticks to break them apart and incorporate air, which helps them become lighter and crispier.
8. Repeat the jostling motion after about 30 seconds of frying.
9. Continue frying the potatoes for another 4 minutes at around 150 degrees Celsius, or until the oil temperature begins to rise back to 180 degrees Celsius.
10. Remove the fried potatoes from the oil and drain them on paper towels.
11. Serve the Dansu Yangyu immediately with the spicy, lemon-y dip.
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