Creamy Shrimp (Baek Jong-won Style): A Restaurant-Quality Delight at Home
Mastering the Lemon Cream Sauce for Shrimp with Baek Jong-won’s Recipe
Save on dining out with this budget-friendly and incredibly delicious Creamy Shrimp recipe, inspired by Baek Jong-won! We’ve prepared a dish that offers both great value and exceptional taste, perfect for elevating your home-cooked meals.
Main Ingredients- 200g Shrimp meat, peeled and deveined
- 2-3 leaves Lettuce
- Vegetable oil, for deep-frying (generous amount)
- A pinch of Parsley flakes (for garnish)
Crispy Batter- 1 cup Tempura flour
- 1/2 cup Cold water
Creamy Sauce- 2 Tbsp Sugar
- 1 Tbsp Vinegar
- 4 Tbsp Mayonnaise
- 1 Tbsp Lemon juice
- 1 cup Tempura flour
- 1/2 cup Cold water
Creamy Sauce- 2 Tbsp Sugar
- 1 Tbsp Vinegar
- 4 Tbsp Mayonnaise
- 1 Tbsp Lemon juice
Cooking Instructions
Step 1
Place the shrimp meat in a sieve and rinse gently under running water. This helps remove any impurities and ensures a cleaner flavor. Pat them dry before proceeding.
Step 2
Thoroughly wash the lettuce leaves and the lemon. Ensure both are well-drained of excess water, as moisture can affect the crispiness of the fried shrimp and the consistency of the sauce.
Step 3
Prepare one whole lemon. Slice half of it into rounds for plating and garnish. Squeeze the juice from the other half for the sauce. The fresh lemon juice is key to balancing the richness of the cream sauce.
Step 4
Soak the washed lettuce leaves in water with a splash of vinegar for about 5 minutes. This helps to crisp them up. Drain them well, then tear them into bite-sized pieces with your hands. Arrange the lettuce on your serving plate to create a bed for the shrimp.
Step 5
In a bowl, combine the tempura flour and cold water. Mix lightly with chopsticks or a whisk until just combined, ensuring no dry flour remains. Be careful not to overmix, as this can result in a tough batter. Add the prepared shrimp to the batter and toss gently until each piece is evenly coated.
Step 6
Pour a generous amount of vegetable oil into a deep pan or wok. Heat the oil over medium-low heat. To test if the oil is ready, dip the tip of a wooden chopstick into the oil. If small bubbles form around it and rise to the surface, the oil is at the correct temperature for frying.
Step 7
Carefully add the battered shrimp to the hot oil, a few at a time. Avoid overcrowding the pan, as this can lower the oil temperature and lead to greasy, non-crispy shrimp. Fry the shrimp, turning occasionally, until they are golden brown and crispy on all sides.
Step 8
Once the shrimp are evenly fried and crisp, remove them from the oil using a slotted spoon or spider strainer. Drain them on a wire rack or paper towels and let them cool slightly. This brief cooling period helps maintain their crispiness.
Step 9
Remove any small batter bits from the frying oil using a fine-mesh sieve. For an extra crisp texture that lasts, re-fry the shrimp for about 30 seconds to a minute until they are perfectly crisp. This double-frying technique makes a noticeable difference.
Step 10
In a clean pan, combine the sugar and vinegar. Heat over low heat, stirring constantly until the sugar has completely dissolved, creating a light syrup. Be careful not to let it burn.
Step 11
Remove the pan from the heat and let the syrup cool down slightly. It’s important to let it cool before adding the mayonnaise to prevent it from becoming too thin or separating. Once slightly cooled, stir in the mayonnaise and lemon juice until the sauce is smooth and well combined. This creates the luscious cream sauce. Following Baek Jong-won’s tip, adding mayonnaise to a slightly cooled sauce ensures a perfect, creamy consistency.
Step 12
Add the double-fried shrimp to the prepared cream sauce. Gently toss the shrimp to coat them evenly with the sauce. Arrange the sauced shrimp over the bed of lettuce on your serving plate. Garnish with lemon slices and a sprinkle of parsley flakes for a beautiful presentation. Enjoy your homemade Creamy Shrimp!
