Savory and Delicious Stir-Fried Dried Shrimp Side Dish
How to Make a Chewy and Nutty Dried Shrimp Stir-Fry Side Dish
This dried shrimp stir-fry is an absolute flavor bomb, perfect for when you need a little something extra with your meal! It’s savory, slightly sweet, and incredibly nutty, making it hard to resist. Adding a touch of chili pepper adds a pleasant kick. We’ve removed the ‘water-shooting’ part of the shrimp tails, so you won’t get pricked while eating – a much more comfortable experience! While it takes a little effort to prepare, the delicious result is well worth it. If you’re wondering what side dish to make, this dried shrimp stir-fry is highly recommended.
Main Ingredients- 137g Dried Shrimp (111g after preparation)
- 1 Cheongyang Pepper (or a similar mild chili)
- 1 Tbsp Minced Garlic
- 3 Tbsp Corn Syrup (or other liquid sweetener)
- 3 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cooking Wine (like Mirin)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 1.5 Tbsp Cooking Oil
- A pinch of Toasted Sesame Seeds
- A small amount of Scallions (Green Onions)
Cooking Instructions
Step 1
The tails of dried shrimp have a sharp point, sometimes called ‘water shooters,’ which can prick your mouth while eating. So, first, carefully remove these pointed tail parts, focusing on the larger shrimp. (This step is optional but highly recommended for a more comfortable eating experience.) You can also remove the heads if they seem tough. After preparation, the dried shrimp should weigh about 111g.
Step 2
While dried shrimp can be stir-fried directly, it’s a good idea to rinse them lightly with water to remove any dust or impurities accumulated during processing and storage. After rinsing, place the shrimp in a colander and let them drain for at least 30 minutes. Thoroughly draining the water is crucial to prevent oil splattering and ensure a crispier texture.
Step 3
Let’s prepare the delicious sauce for our dried shrimp stir-fry! In a bowl, combine 1/2 Tbsp gochujang, 1 Tbsp minced garlic, 3 Tbsp corn syrup, 3 Tbsp soy sauce, 1 Tbsp gochugaru, and 1 Tbsp cooking wine. Mix them well until smooth and no lumps remain. Having the sauce pre-mixed makes the cooking process much smoother.
Step 4
Place the drained dried shrimp into a dry frying pan over medium heat, with no oil. Stir-fry for about 10 minutes until the shrimp turn pale white and slightly opaque. You’ll know they’re ready when they feel crisp to the touch. This step removes any fishy odor and enhances their nutty flavor.
Step 5
Once the shrimp are nicely stir-fried, place them in a sieve and gently shake to remove any excess powder or small fragments. This will help the sauce adhere evenly and result in a cleaner taste.
Step 6
Now, heat about 1.5 Tbsp of cooking oil in a frying pan over medium heat until warm. Add the prepared sauce mixture and the finely chopped Cheongyang pepper. Let it simmer for a short while to allow the flavors to meld and develop.
Step 7
When the sauce starts to bubble, add the stir-fried dried shrimp. Reduce the heat to low and stir-fry for 1-2 minutes, ensuring the shrimp are evenly coated with the sauce. Toss them gently to coat. Be careful not to overcook, as this can make the shrimp tough.
Step 8
Finally, turn off the heat. Drizzle in 1 Tbsp of sesame oil for a rich, nutty aroma. Sprinkle with toasted sesame seeds and some finely chopped scallions according to your preference. Give it a final mix, and your delicious dried shrimp stir-fry side dish is ready! Enjoy it with a warm bowl of rice.
