Crispy and Sweet Chili Eggplant Shrimp
The Secret is Apple Jam! Perfect Sweet and Sour Eggplant Shrimp Recipe
This is a magnificent dish featuring plump shrimp and chewy eggplant, fried to a perfect crisp and coated in a savory, sweet, and spicy chili sauce. Don’t worry if you’re short on shrimp! Frying and stir-frying eggplant alongside makes for a rich and delicious meal, perfect for a special occasion or a delightful side dish. Make this Chili Eggplant Shrimp, a favorite for both kids and adults, especially during school breaks!
Main Ingredients- 1 eggplant
- 5-6 headless shrimp
- Pinenuts (for garnish)
- Vegetable oil (for frying)
- 1 cup tempura flour
- Water (for batter, ice water recommended)
Sweet & Spicy Chili Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Tomato Ketchup
- 1 Tbsp Sweet Chili Sauce
- 1 Tbsp Plum Extract
- 1 Tbsp Soy Sauce
- 1 Tbsp Apple Jam (The Secret Ingredient!)
- 1/3 Tbsp Minced Garlic
- 2 Tbsp Diced Pineapple (or mashed canned pineapple)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Tomato Ketchup
- 1 Tbsp Sweet Chili Sauce
- 1 Tbsp Plum Extract
- 1 Tbsp Soy Sauce
- 1 Tbsp Apple Jam (The Secret Ingredient!)
- 1/3 Tbsp Minced Garlic
- 2 Tbsp Diced Pineapple (or mashed canned pineapple)
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and cut it into approximately 1.5 cm thick round slices. For the shrimp, remove the shells and devein them. Briefly soak them in Cheongju (or cooking wine) to remove any fishy odor, then pat them dry thoroughly with paper towels. Coat the prepped shrimp generously with starch powder to help the batter adhere well.
Step 2
Add ice-cold water to the tempura flour, gradually mixing until you achieve a thick batter consistency – it should not be too runny. Heat a generous amount of vegetable oil in a pan over medium heat. Once the oil reaches about 170-180°C (when a drop of batter immediately floats to the surface), dip the starch-coated shrimp and eggplant slices into the batter and carefully place them into the hot oil. Fry them once, remove them, then increase the oil temperature slightly and fry them a second time for an extra crispy texture. Drain the doubly fried shrimp and eggplant on paper towels to remove excess oil.
Step 3
In a sauce pan, add a little cooking oil and sauté the minced garlic over low heat until fragrant, being careful not to burn it. Once the garlic begins to turn golden brown, keep the heat low and prepare to add the other ingredients.
Step 4
Once the garlic is fragrant, add all the sauce ingredients: Gochujang, soy sauce, tomato ketchup, sweet chili sauce, plum extract, and the mashed pineapple. Stir well and bring to a simmer over medium-low heat. If you prefer a spicier kick, you can add finely chopped dried chilies or a little chili oil at this stage.
Step 5
As the sauce starts to bubble, instead of using a cornstarch slurry for thickening, add the secret ingredient: 1 tablespoon of apple jam. The apple jam will add a subtle sweetness and create a richer, smoother sauce consistency. Continue to simmer for about 1 more minute after adding the jam to complete the thick sauce. Taste and adjust the seasoning (soy sauce, sugar, or more apple jam) to your preference.
Step 6
Add the doubly fried, crispy shrimp and eggplant to the finished chili sauce and toss quickly to coat evenly. Be careful not to overmix, as this will make the fried items lose their crispiness. Arrange the coated chili eggplant shrimp attractively on a serving plate and sprinkle with pinenuts. You can substitute with chopped peanuts or cashews, or omit the nuts entirely if preferred.
