Twigim (vegetable and egg)

Step 1: Boil 4 eggs for 10 minutes, until the yolks are completely set, then cool in cold water and peel.

Step 2: Whisk 4 oz plain flour, 1 oz potato starch, ½ tsp baking powder and ½ tsp salt, then stir in ¾ cup ice-cold water with chopsticks until just combined. A few lumps are fine. Common mistake: beating it smooth; the gluten develops and the batter turns heavy and bready.

Step 3: Toss 1 onion, 1 carrot and 6 perilla leaves or spinach leaves if using with 3 tbsp of the batter so they cling together.

Step 4: Roll the boiled eggs and 7 oz sweet potato slices in 2 tbsp plain flour.

Step 5: Pour 4 ¼ cups vegetable oil into a deep, heavy pan or wok so it comes no more than a third of the way up the sides, and heat it to 350°F. Use a thermometer, or test with a cube of bread: it should brown in about 60 seconds. Never leave the hot oil unattended.

Step 6: Dip the egg and sweet potato in the batter and fry in batches for 3–4 minutes, until lightly golden and the sweet potato is tender when pierced. Drop tablespoons of the vegetable mix into the oil and fry for 3 minutes, until set. Drain on a rack.

Step 7: Raise the oil to 350°F and fry everything again for 1 minute, until deep golden and loud when tapped. Drain, halve the eggs and serve with 3 tbsp soy sauce mixed with a little rice vinegar.