Crispy and Chewy Spam Tangsuyuk
Make Crispy & Chewy Spam Tangsuyuk – Using Leftover Sweet and Sour Sauce – Spam Recipes
Making Spam Tangsuyuk, tips for using leftover sweet and sour sauce, Spam recipes.
Ingredients- Spam (200g)
- 1 Egg White
- 3 Tbsp Canola Oil
- Cooking Oil (for frying)
Cooking Instructions
Step 1
If you have leftover sweet and sour sauce, warm it up in the microwave until it’s nice and hot. Don’t worry if you don’t have any; this recipe offers a delicious way to enjoy the crispy Spam!
Step 2
First, let’s make the ‘water starch’ mixture, which is key to a crispy coating. In a bowl, combine 7 Tbsp of potato starch with an equal amount of water (7 Tbsp). Stir them together and let the mixture sit for about 2 to 3 hours. You’ll notice that after this time, the clear water will separate and float to the top, while the starchy sediment settles at the bottom. Carefully pour off the clear water, and use only the settled starchy paste for your batter.
Step 3
To the settled starch paste, add 1 egg white and 3 Tbsp of canola oil. Whisk everything together until you have a smooth batter. Adding egg white to the batter is a wonderful trick to achieve an extra crispy texture, making the outside wonderfully crunchy while keeping the inside satisfyingly chewy.
Step 4
Slice the Spam into pieces. It’s best to cut them slightly flat and elongated rather than thick. This shape allows the batter to coat evenly and results in a more pleasant eating experience. Feel free to adjust the thickness to your preference.
Step 5
Add the sliced Spam pieces into the prepared batter and toss them gently to coat. Ensure each piece of Spam is thoroughly covered with the delicious batter.
Step 6
Now it’s time to fry the Spam. Pour enough cooking oil into your pan so that the battered Spam pieces are mostly submerged. (If you’re managing oil quantities, frying with enough oil to cover is perfectly fine!) Turn on the heat and let the oil warm up. To test if the oil is ready, drop a tiny bit of batter into it; if it floats up quickly, the oil is at the right temperature (around 170°C – 180°C or 340°F – 355°F).
Step 7
Carefully place the battered Spam pieces into the hot oil. Fry them, turning occasionally, until they are golden brown on all sides. Since we’re primarily cooking the batter, this won’t take too long. If you’re using less oil, the temperature can rise quickly, so it’s crucial to manage the heat by adjusting the flame to maintain a consistent frying temperature. Keep an eye on them to prevent burning.
Step 8
Once fried, remove the Spam pieces from the oil and set them aside. For an extra crispy finish, fry them a second time at a slightly higher temperature than the first fry (medium-high heat). This double-frying method makes the coating incredibly crispy and wonderfully golden. Be watchful, as the higher temperature can cause them to brown very quickly.
Step 9
After the second fry, drain the excess oil from the crispy Spam using paper towels and arrange them on a serving plate. You’ll find that these double-fried Spam pieces are delicious even on their own – the coating is wonderfully crisp, reminiscent of toasted rice crackers, with a delightful nutty flavor! Serve them with your warm sweet and sour sauce for an irresistible treat.
