Kimmari

Method

1. In a pan, sauté 1/3 of a carrot sliced thin with 1/4 onion, 1 tablespoon soy sauce, a pinch of salt and pepper, and 1 tablespoon sesame oil.
2. Meanwhile, cook 50 g sweet potato noodles for 6 minutes, drain, cut them with scissors, and add to the vegetables.
3. Spread the filling on a sheet of nori, roll tightly, seal with a little water, and cut into four pieces.
4. Prepare the batter with 4 tablespoons flour, 3 tablespoons potato starch, a pinch of salt and pepper, onion powder, and 80 ml cold water.
5. Dip the rolls in batter and fry in hot oil for about 3 minutes until golden and super crispy.