In the morning and evening, the cold wind was blowing, so small white flowers started to bloom on sesame plant. A few days ago the small, cute white flowers began to fall off and I used them to make deep fried perilla clusters. When I was living in Korea, I didn't make it - maybe my taste is getting more and more Korean, the longer I live in US. In fact, these days in Korea, Koreans don't eat them often. Would this be a memorable meal or special dish?
Once a year, you can eat perilla clusters. Let's try!
Ingredients
30 perilla clusters
1 T frying powder
frying oil
fried mixture
1/2 C frying powder
1/2 C cold water
2 T potato starch
Directions
Dredge in frying powder, shaking off the excess.
Mix fried mixture slightly, don't need to mix for a long time.
Coat perilla cluster in prepared batter and shake off excess.
Fry in hot oil until golden brown and drain well.
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