Crispy & Chewy Dried Shredded Squid Fried Bites
Craving an Irresistible Fried Snack? Make These Delicious Dried Shredded Squid Bites!
Looking for the perfect snack to pair with your favorite drink? These fried dried shredded squid bites are a game-changer! We’ll coat dried shredded squid (jipo) in a light batter and fry it until golden and crispy. The delightful combination of savory, slightly sweet dried squid and the satisfying crunch of the fried batter makes for an addictive treat. You might mistake them for calamari, only to be pleasantly surprised by the unique flavor of jipo! Ready to elevate your evening beverage? Recipe courtesy of Sesang-e-moden-recipe, Man-e-recipe.
Main Ingredients- 4 sheets Dried Shredded Squid (Jipo)
- 1 paper cup (approx. 100g) Frying Mix/Tempura Flour
- 2/3 paper cup (approx. 130ml) Cold Water
- A pinch of Parsley Flakes (optional)
Spicy & Sweet Sauce- 3 Tbsp Mayonnaise
- 1/2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
Savory & Umami Sauce- 3 Tbsp Mayonnaise
- 2/3 Tbsp Soy Sauce
- 1/2 Cheongyang Pepper (finely minced)
- 3 Tbsp Mayonnaise
- 1/2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
Savory & Umami Sauce- 3 Tbsp Mayonnaise
- 2/3 Tbsp Soy Sauce
- 1/2 Cheongyang Pepper (finely minced)
Cooking Instructions
Step 1
First, prepare the dried shredded squid. Cut the jipo into bite-sized strips, about 1 cm wide. Making them uniform in size will ensure even cooking and easy eating.
Step 2
Now, let’s make the crispy batter. In a bowl, combine the frying mix and parsley flakes. Gradually add the cold water while mixing with chopsticks or a whisk. Don’t overmix; leaving a few lumps in the batter will result in a crispier texture. Using ice-cold water is key!
Step 3
It’s time to fry! Pour enough cooking oil into a pot or deep pan to submerge the jipo, and preheat it to 170°C (340°F). Dip each jipo strip into the batter, letting any excess drip off, and carefully place them into the hot oil. Fry until they are golden brown and crispy on all sides. Be careful not to fry at too high a heat, as the outside may burn before the inside is cooked. Once fried, transfer the jipo bites to a wire rack or paper towels to drain excess oil.
Step 4
Finally, prepare the dipping sauces to complete this delicious snack. In a small bowl, whisk together mayonnaise, vinegar, sugar, and gochugaru for the spicy and sweet sauce. In another bowl, combine mayonnaise, soy sauce, and minced Cheongyang pepper for the savory and umami sauce. Serve the hot, freshly fried jipo bites immediately with your choice of dipping sauce for an ultimate beer-pairing treat!
