Crispy and Aromatic Deep-Fried Aralia Shoots
Arlia Shoots Delight: How to Make Crispy Fried Aralia Shoots, from Preparation to Storage
Enjoy the delicate crunch and fresh, earthy aroma of pan-fried Aralia Shoots (dureup) made easily at home. This guide provides detailed instructions on selecting, preparing, and storing Aralia Shoots, along with tips for achieving the perfect crispy batter.
Ingredients for Fried Aralia Shoots- 1 basket of fresh Aralia Shoots (about 12-15 cm long, fresh ones are best)
- 2 cups frying powder (tempura flour)
- 2 cups cold water (ice water recommended)
- 1 pinch of salt
- Cooking oil, for deep-frying
Cooking Instructions
Step 1
Aralia shoots (dureup) are a precious spring delicacy, perfect for enjoying as a crispy fry. When selecting dureup, aim for shoots about 12-15 cm in length. Choose ones with a strong aroma, fewer fine thorns, and fresh, non-withered skin for the best flavor in your fried dish.
Step 2
Preparing dureup is simpler than you might think. First, trim a small portion from the base of each shoot. Then, gently peel off only the tough, dark outer skin. That’s it – your dureup is ready for frying!
Step 3
Here’s how to keep your dureup fresh. Lightly mist unwashed shoots with water, wrap them in newspaper or paper towels, and store in an airtight container or zip-top bag in the refrigerator for a few days. For longer storage, blanch the shoots briefly, drain them thoroughly to remove excess moisture, and then store them in a zip-top bag in the freezer. This way, you can enjoy them anytime.
Step 4
Let’s make a delicious batter! In a bowl, combine 2 cups of frying powder and 2 cups of cold water (using ice water makes them extra crispy!). Add a pinch of salt for seasoning and 2 tablespoons of cooking oil. Mix until you have a batter with a few lumps – this is the secret to a crispy coating.
Step 5
Gently pat the prepared dureup dry with paper towels to remove any excess moisture. Spread some frying powder on a plate and lightly coat each dureup shoot with it. This initial dusting helps the main batter adhere evenly and prevents a thick, heavy coating.
Step 6
Now, dip the flour-dusted dureup into the prepared batter, ensuring each piece is well coated. Aim for a batter consistency that isn’t too thin or too thick. Ensure the entire shoot is covered evenly with the batter.
Step 7
Heat your cooking oil to about 180°C (350°F). Carefully add the battered dureup shoots one by one. Deep-fry for about 3-4 minutes, or until they are golden brown and wonderfully crispy. Turning them occasionally while frying ensures even cooking. Once fried, remove them and place them on a wire rack or paper towels to drain excess oil.
Step 8
Voilà! Your golden-brown, crispy fried Aralia shoots are ready. They boast a delightful crunch on the outside and a tender, aromatic interior with every bite. They are best enjoyed immediately while still warm.
Step 9
With leftover batter, I decided to make some sweet potato fries as well, since I had some sweet potatoes on hand. They make a great accompaniment to the Aralia shoot fries!
Step 10
These sweet potato fries turned out wonderfully crispy on the outside and delightfully sweet on the inside. The combination of the fragrant Aralia shoots and the sweet potato fries creates a truly satisfying meal.
