Korean · Dinner
Korean Fried Shrimp
Shrimp shatters under a thin cornstarch shell, double-fried for crunch, then tossed in a sticky gochujang-honey glaze balanced with garlic, ginger and rice vinegar. Finished with scallion and sesame seeds, the dish delivers sweet, savoury and mild heat in every bite, served over steamed rice.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
31.4gProtein
24.8gFat
68.1gCarbs
21.3gSugar
2.9gFiber
1580mgSodium
355mgChol
3.9gSat Fat
410mgPotassium
95mgCalcium
3.1mgIron
1.3mcgVitamin B12
4.5mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the shrimp dry with paper towels and toss with salt and black pepper.
2
Dredge
Whisk cornstarch and flour in one bowl and beaten egg in another. Coat each shrimp in egg, then in cornstarch mixture, pressing so coating sticks.
3
Fry
Heat oil to 325°F (165°C) in a small saucepan over medium-high heat. Fry shrimp in one batch for 2 minutes until pale gold and just set. Lift onto a wire rack.
4
Fry
Reheat oil to 375°F (190°C) and fry shrimp for 1 to 2 minutes until deep golden and crisp. Drain on paper towels.
5
Simmer
Combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small skillet over medium-low heat. Simmer for 2 minutes, stirring, until thickened.
6
Toss
Off heat, add fried shrimp to the skillet and toss quickly so glaze coats evenly without steaming the crust.
7
Plate
Spoon shrimp over rice, drizzle with sesame oil, and finish with sliced scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined, tails on
- 2/3 cup90g cornstarch
- 4 tbsp4 tbsp all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 eggs, beaten
- 1 1/2 cup360ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 cup190g cooked white rice, to serve
