“Daeha” refers to large prawns that are caught during the fall. These prawns are as big as an adult’s palm and are thicker than standard shrimps. This makes them ideal for frying in batter, which brings out the best of its plump texture and sweet and savory flavors. The prawns are peeled, leaving their tail. Then, the meat is spread flatly, marinated in cooking wine, salt, and black pepper, cover with flour, then coated with egg yolk. The pieces are laid down on a heated and oiled pan. Finally, the finely sliced pieces of bell pepper and pumpkin shell are placed as garnish and fried until golden on both sides.
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