Crispy Savory Shrimp Crackers & Sweet Cinnamon Yakgwa
Woori Mil Samchongsa Contest: Shrimp Crackers & Yakgwa
Discover delightful Korean desserts made from flour: crispy and savory ‘Real Shrimp Crackers’ and fragrant ‘Yakgwa’ with a hint of cinnamon. These treats, featuring abundant ground dried shrimp for rich flavor and Yakgwa blended with subtle cinnamon and ginger, are universally loved and perfect as snacks or accompaniments to drinks.
Shrimp Crackers- 200g cake flour
- 1 paper cup dried shrimp
- 100ml water
- A little cooking oil (for dough)
- A little salt (for dough)
- A little sugar (for dough)
Yakgwa- 300g all-purpose flour
- 150ml water
- A little ground cinnamon
- A little ground ginger
- A little salt (for dough)
- A little sugar (for dough)
- A little cooking oil (for dough and frying)
- Syrup (1:1 ratio brown sugar:water)
- 300g all-purpose flour
- 150ml water
- A little ground cinnamon
- A little ground ginger
- A little salt (for dough)
- A little sugar (for dough)
- A little cooking oil (for dough and frying)
- Syrup (1:1 ratio brown sugar:water)
Cooking Instructions
Step 1
First, let’s make the Yakgwa dough. In a bowl, combine 300g all-purpose flour, a pinch of ground cinnamon and ginger, salt, sugar, and a little cooking oil. Gradually add 150ml of water while kneading until you achieve a smooth, cohesive dough. Adjust the water amount as needed to prevent the dough from being too sticky or too dry.
Step 2
Now, it’s time to prepare the shrimp cracker dough. In a bowl, add 200g of cake flour and 1 paper cup of dried shrimp. Lightly toast the dried shrimp in a dry pan to remove any fishy odor, then finely grind them using a blender or mortar and pestle. Add 100ml of water, a little cooking oil, a pinch of sugar, and a pinch of salt to the ground shrimp and flour. Knead everything together until a fragrant shrimp-infused dough is formed.
Step 3
The Yakgwa dough is now complete. Check to ensure it’s smoothly and well-kneaded.
Step 4
The shrimp cracker dough has also been kneaded to a nice, chewy consistency. You can already smell the subtle aroma of dried shrimp.
Step 5
Now, we’ll roll out the dough. Using a rolling pin, flatten both doughs as thinly as possible. Rolling them thinly is key to achieving a wonderfully crispy texture when fried.
Step 6
For the Yakgwa dough, after rolling it thin, cut it into bite-sized square pieces. Then, make 2-3 slits in each piece with a knife. This will create a beautiful shape once fried.
Step 7
Similarly, cut the shrimp cracker dough into long strips, then make diagonal slits every so often. This technique helps them interlock attractively while frying.
Step 8
Heat cooking oil in a pan over medium-low heat. Carefully place the prepared Yakgwa pieces into the hot oil and fry until golden brown on both sides. Frying over moderate heat ensures they cook evenly without burning. It’s quite fascinating to watch them puff up as they fry.
Step 9
Fry the shrimp cracker pieces in the same manner until they turn golden brown. Since they are thin, they will fry quickly, so be mindful to prevent them from burning.
Step 10
Let’s prepare the syrup for the Yakgwa. In a saucepan, combine brown sugar and water in a 1:1 ratio. Heat gently, stirring until the sugar is completely dissolved. Avoid boiling for too long, aiming for a slightly syrupy consistency.
Step 11
While the Yakgwa is still warm after frying, you can either toss it gently in the prepared syrup or dip it to coat. Alternatively, enjoying them as is also yields a delicious taste with the harmonious blend of cinnamon and ginger flavors.
Step 12
These shrimp crackers offer a delightful burst of savory dried shrimp flavor. Their crispy exterior and savory interior make them an irresistible pairing with a cold beer!
Step 13
The Yakgwa and shrimp crackers, both made from flour, are appealing treats that will delight everyone, young and old. With their blend of sweetness, savory notes, and fragrant spices, they are an excellent choice for casual snacking or as a sophisticated accompaniment to beverages.
