Korean · Dinner
Korean Fried Shrimp (High-Protein)
Shrimp is dredged in a seasoned cornstarch batter, double-fried until shatteringly crisp, then tossed in a sticky gochujang-garlic glaze. A folded egg adds protein alongside the shrimp, and edamame on the side pushes fibre well past a typical version. Served hot with scallion and sesame seeds.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
487Calories
51.2gProtein
16.9gFat
42.1gCarbs
15.5gSugar
5.7gFiber
1189mgSodium
479mgChol
2.8gSat Fat
612mgPotassium
138mgCalcium
3.9mgIron
1.7mcgVitamin B12
7mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat shrimp dry. Whisk egg in a bowl. In another bowl, whisk cornstarch, potato starch, baking powder and cold water into a thin batter.
2
Fry
Heat vegetable oil to 350°F (175°C) over medium-high heat. Dip shrimp in egg, coat in batter, fry in batches for 2 minutes until pale gold and set.
3
Fry
Heat oil to 375°F (190°C) over medium-high heat. Fry shrimp a second time for 1–2 minutes until deep golden and audibly crackling when tapped.
4
Simmer
In a small skillet over medium-low heat, stir gochujang, honey, rice vinegar, soy sauce, minced garlic and grated ginger; simmer 1–2 minutes until glossy.
5
Toss
Add fried shrimp and sesame oil to skillet and toss over low heat for 30 seconds until fully glazed. Warm edamame in simmering water for 1 minute; drain.
6
Plate
Pile glazed shrimp on plate with edamame alongside. Scatter sliced scallion and sesame seeds over top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g shrimp, peeled and deveined, tail-on
- 22 large eggs, beaten
- 2/3 cup86g cornstarch
- 4 tbsp26g sweet-potato-starch
- 1/2 tsp1/2 tsp baking powder
- 1/2 cup120ml cold water
- 1 cup240ml vegetable oil, for frying (about 15g absorbed)
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 1 tsp1 tsp sesame oil
- 2/3 cup110g edamame, cooked, shelled
- 22 scallion
- 2 tsp2 tsp sesame seeds
