Crispy and Spicy Kkanpung Shrimp
Spicy and Sweet Kkanpung Shrimp: A Delicious Side Dish or Appetizer
Introducing a recipe for Kkanpung Shrimp that’s deliciously spicy and sweet, perfect as a side dish with drinks or an impressive appetizer for guests. While Chinese restaurants often charge over 20,000 won for this dish, making it at home is surprisingly simple, affordable, clean, and even tastier! If you’re planning a housewarming party or a special gathering, keep this recipe in mind for a delightful culinary experience. The contrast between the crispy shrimp and the addictive sweet and spicy sauce is truly outstanding.
Main Ingredients- 30 peeled and deveined shrimp
- 2/3 cup cornstarch for frying
- 1 egg white
- Water, as needed
- Vegetable oil, for deep frying
Shrimp Marinade- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin)
Spicy Sweet Sauce- 3 Tbsp finely minced onion
- 2 Tbsp finely minced green onion
- 2 pcs red chili peppers (e.g., Cheongyang peppers), finely minced
- 1 pc red bell pepper, finely minced
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp vinegar
- 3 Tbsp sugar
- Pinch of black pepper
- 2 Tbsp cooking oil for stir-frying
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin)
Spicy Sweet Sauce- 3 Tbsp finely minced onion
- 2 Tbsp finely minced green onion
- 2 pcs red chili peppers (e.g., Cheongyang peppers), finely minced
- 1 pc red bell pepper, finely minced
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp vinegar
- 3 Tbsp sugar
- Pinch of black pepper
- 2 Tbsp cooking oil for stir-frying
Cooking Instructions
Step 1
First, peel the shrimp and carefully remove the devein from the back using a toothpick. Rinse them and thoroughly pat dry; this is crucial to prevent oil splattering during frying. In a bowl, combine the shrimp with a pinch of salt, a pinch of black pepper, and 1 tablespoon of cooking wine. Gently mix to marinate. In separate bowls, finely mince the onion, green onion, red chili peppers, red bell pepper, and garlic. In a small bowl, whisk together the sauce ingredients: 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 2 tablespoons cooking wine, 2 tablespoons vinegar, 3 tablespoons sugar, and a pinch of black pepper. Having the sauce pre-mixed will make the stir-frying process much smoother.
Step 2
To the marinated shrimp, add 2/3 cup of cornstarch and 1 egg white. Gradually add a little water while mixing to create a thick batter that evenly coats the shrimp. The batter should be thick enough to cling to the shrimp without being too runny. Heat a generous amount of vegetable oil in a pan over medium heat. Carefully add the shrimp and deep-fry them for the first time. Once lightly golden, remove the shrimp from the oil. Increase the oil temperature slightly and fry the shrimp a second time for a very short period until they are golden brown and crispy. Double-frying ensures a delightfully crisp texture.
Step 3
Set the fried shrimp aside. In a clean pan, heat 2 tablespoons of cooking oil over medium heat. Add the minced onion, green onion, chili peppers, red bell pepper, and minced garlic. Sauté until fragrant and the vegetables begin to soften and become slightly translucent. This step helps to build a flavorful base for the sauce.
Step 4
Once the vegetables are nicely sautéed, pour the pre-mixed Kkanpung sauce into the pan and bring it to a quick boil. As soon as the sauce starts bubbling, add the double-fried shrimp. Increase the heat to high and quickly toss the shrimp in the sauce for about 30 seconds to 1 minute, ensuring each piece is well-coated. Be careful not to overcook, as this can make the shrimp lose their crispiness. Once the sauce has thickened and coated the shrimp beautifully, immediately turn off the heat. Serve immediately while hot for the best texture and flavor.
