Lunch/ Korean Fried Shrimp

Korean Fried Shrimp

seafood · serves 4 · 40 min · EN

Double-fried shrimp in a gochujang glaze. Filed in the original notes as "Korean fried chicken", but every ingredient and step is shrimp.

ingredients

For the shrimp

  • 1 lb (450 g) large shrimp, peeled and deveined
  • Salt and pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 egg
  • ½ cup cold water, adjust as needed
  • Oil for deep frying

For the sauce

  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 2 tbsp honey or corn syrup
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp grated ginger, optional
  • Toasted sesame seeds and chopped green onions, to garnish

method

  1. 1Pat the shrimp dry and season with salt, pepper, garlic powder and onion powder. Rest 5–10 minutes while you make the batter.
  2. 2Mix the flour and cornstarch in one bowl. Beat the egg with the cold water in another. Combine the two into a thick, pancake-like batter.
  3. 3Heat the oil to 350°F (175°C). Dip the shrimp in batter and fry in batches 2–3 minutes until lightly golden. Drain on a wire rack.
  4. 4Raise the oil to 375°F (190°C) and re-fry 1–2 minutes until ultra crispy. Drain again.
  5. 5Combine the sauce ingredients in a pan over medium heat and simmer 2–3 minutes until slightly thickened.
  6. 6Toss the hot shrimp in the sauce just before serving. Garnish with sesame seeds and green onions.

notes

  • Don't crowd the pan — it drops the oil temperature and the coating goes soggy.
  • Serve immediately for maximum crispiness, with pickled radish and cold beer.