Fried Aralia Shoots recipe - ingredients, nutrition and when to eat it
Spring aralia shoots are coated in a thin batter and fried until crisp, bringing out their pleasantly bitter, fragrant flavor.
Spring aralia shoots are coated in a thin batter and fried until crisp, bringing out their pleasantly bitter, fragrant flavor. Serve them warm with a light dip in soy sauce for a refreshing accompaniment to lunch or dinner.
Side dishes · 20 minutes to cook
Nutrition (per 166g serving): 189.1 kcal · protein 4.8g · carbohydrate 23.1g · fat 8.4g · sodium 569.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the aralia shoots thoroughly dry with paper towels, as leftover moisture can make the oil splatter.
Tips: Don’t overmix the batter, or it may become sticky and less crisp.
Tips: Fry the shoots in batches, since adding too many at once lowers the oil temperature.
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Ingredients (1 serving)
- Aralia shoots — 80 g
- All-purpose flour — 25 g
- Cold water — 45 ml
- Cooking oil — 8 g
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp
- Salt — 0.5 g