Irresistible Sweet and Spicy Chili Shrimp Recipe
Crispy Chili Shrimp, the ultimate shrimp dish like Gganpung Shrimp. A dish too good to share, a magical shrimp recipe you’ll want to keep all to yourself
Sweet, sour, and savory! This is chili shrimp that will tantalize your taste buds. It’s the perfect choice for a beer snack or a special occasion meal! Its addictive flavor is something you won’t be able to stop eating.
Main Ingredients- 20 peeled and prepared shrimp
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
Chili Sauce- 1 Tbsp chili powder
- 1 Tbsp cooking oil (using 2 Tbsp chili oil is recommended for richer flavor)
- 1 Tbsp vinegar
- 3 Tbsp water
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp sugar
- 4 Tbsp chili sauce
Thickening Slurry- 1 Tbsp water
- 1 Tbsp cornstarch
Shrimp Coating- 5 Tbsp cornstarch
- 1 egg
- 2 Tbsp water
- 1 Tbsp chili powder
- 1 Tbsp cooking oil (using 2 Tbsp chili oil is recommended for richer flavor)
- 1 Tbsp vinegar
- 3 Tbsp water
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp sugar
- 4 Tbsp chili sauce
Thickening Slurry- 1 Tbsp water
- 1 Tbsp cornstarch
Shrimp Coating- 5 Tbsp cornstarch
- 1 egg
- 2 Tbsp water
- 5 Tbsp cornstarch
- 1 egg
- 2 Tbsp water
Cooking Instructions
Step 1
When preparing shrimp, it’s crucial to remove the pointed ‘water gun’ part near the tail. This part can burst when fried due to steam, potentially causing oil splatters and burns. I’ve completely peeled mine for a cleaner result.
Step 2
Season the prepared shrimp with a pinch of black pepper, a little salt, and a splash of cooking wine (or 1 Tbsp soju). This step helps to remove any gamey odor from the shrimp and enhances its flavor.
Step 3
Now, let’s make the delicious chili sauce. If you have chili oil, using 2 tablespoons is ideal. If not, mixing 1 tablespoon of chili powder with 1 tablespoon of cooking oil works well and still yields a great taste. Combine 1 Tbsp chili powder, 1 Tbsp cooking oil (or 2 Tbsp chili oil), 1 Tbsp vinegar, 3 Tbsp water, 1 Tbsp soy sauce, 1 tsp oyster sauce, 1 Tbsp sugar, and 4 Tbsp chili sauce in a bowl and mix thoroughly.
Step 4
Let’s prepare the crispy coating! In a bowl, combine 5 Tbsp cornstarch, 1 cracked egg, and 2 Tbsp water. Mix well. If you’re using cornstarch for the coating, it can settle and harden if left to sit. It’s important to stir it again just before coating the shrimp. Don’t panic if it seems hard; it will loosen up with stirring!
Step 5
For the cornstarch coating, it’s best to apply it to the shrimp using your hands. This allows you to feel the texture and ensure an even coating without lumps.
Step 6
Heat the oil to 170°C (340°F) for the first fry. Shrimp cook very quickly, so you don’t need to fry them for long. To check the oil temperature, drop a bit of the batter; it should float up in about 1-2-3 seconds. Fry them lightly. This method using cornstarch gives a completely different result than using regular flour-based batter. I personally love this cornstarch-fried texture.
Step 7
Now, increase the oil temperature to 180°C (350°F) for the second fry. Fry them a bit longer at a higher temperature until they turn golden brown and look appetizing. This second fry ensures maximum crispiness.
Step 8
Preheat a wok (deep pan) over low heat, then add all the prepared chili sauce.
Step 9
Once the sauce is warm, add the minced garlic and chopped green onion and sauté until fragrant.
Step 10
When the sauce starts to bubble, gradually add the cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water) while stirring, until it reaches your desired thickness. This will help the sauce thicken and bind the ingredients.
Step 11
Once the sauce has thickened, immediately turn off the heat. Add the double-fried crispy shrimp and toss quickly to coat evenly with the sauce. It’s important to mix off the heat to maintain the shrimp’s crispiness.
Step 12
Your delicious Chili Shrimp is complete! Enjoy this perfectly sweet, sour, and savory dish!
