Crispy Fried Aralia Elata (Dooreup) – A Taste of Spring
Making Delicious Fried Aralia Elata: A Crispy Spring Delicacy
Experience the delightful crunch of perfectly fried aralia elata, boasting a wonderfully crispy exterior and a tender, juicy interior. Each bite is infused with the unique, refreshing aroma of spring, bringing pure joy. This recipe is designed for ease, allowing you to enjoy this seasonal delicacy at home, just like a professional.
Main Ingredients- 10-12 fresh Aralia Elata (Dooreup) shoots
- 3 Tbsp Frying Mix (for coating the Dooreup)
Batter- 1 cup Frying Mix
- 130ml cold water or sparkling water (sparkling water makes it extra crispy!)
- 1 pinch of salt
Dipping Sauce- 1 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 cup Frying Mix
- 130ml cold water or sparkling water (sparkling water makes it extra crispy!)
- 1 pinch of salt
Dipping Sauce- 1 Tbsp Soy Sauce
- 2 Tbsp Vinegar
Cooking Instructions
Step 1
First, wash the aralia elata shoots thoroughly. Trim off the tough, woody ends at the bottom. Gently peel off any rough outer skin if present. This preparation step ensures a better coating and a more pleasant eating experience.
Step 2
To make the batter, combine 1 cup of frying mix, 130ml of cold water or sparkling water, and a pinch of salt in a bowl. Whisk lightly with a fork or chopsticks until just combined – don’t overmix! A few small lumps are perfectly fine, as overmixing can develop gluten and result in a tough coating.
Step 3
Lightly pat the prepared aralia elata shoots dry, then coat them evenly with 3 tablespoons of frying mix. Gently shake off any excess. Ensure the shoots are lightly dusted; a slightly damp surface helps the dry mix adhere well.
Step 4
Now, dip each coated aralia elata shoot into the prepared batter, ensuring it’s lightly coated. Allow any excess batter to drip off. A thin coating is key to achieving a light and crispy texture, rather than a heavy, oily one.
Step 5
Heat about 2-3 inches of cooking oil in a deep pot or wok to 170°C (338°F). To test the temperature, drop a tiny bit of batter; it should sizzle and float immediately. Carefully place the battered aralia elata shoots into the hot oil. Fry over medium heat for about 1 minute, turning them gently to ensure even crisping. Avoid overcrowding the pot, and don’t over-fry, as this can make them tough or discolored.
Step 6
Once golden brown and crispy, remove the fried aralia elata from the oil and drain them on a wire rack or paper towels. For the dipping sauce, simply mix 1 tablespoon of soy sauce with 2 tablespoons of vinegar in a small bowl. Serve the hot, crispy aralia elata immediately with the dipping sauce for a delightful combination of textures and flavors.
