Sweet & Spicy Chili Shrimp
[Mood & Cook #21] Culinary Drama Meets Reality: ‘Waka-ko’s Sake’ Chili Shrimp Recipe
Hello everyone, this is Mood & Cook, your culinary nutritionist! Today, we’re making Chili Shrimp, a dish I learned in a recent class. The moment I saw the steaming Chili Shrimp on the Japanese drama ‘Waka-ko’s Sake,’ I knew I had to recreate it! For more detailed recipes and class reviews, please visit my blog: https://blog.naver.com/mood_cook
Main Ingredients- 10 fresh shrimp
- 50g onion (about 1/4 medium onion)
- 10g canned corn kernels
- Cornstarch or potato starch for coating, as needed
Chili Sauce- 1 Tbsp Doubanjiang (fermented broad bean paste)
- 5 Tbsp Ketchup
- 1.5 to 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Cooking oil
- 100ml Water (approx. 1/2 standard paper cup)
- 1 tsp Gochugaru (Korean chili powder, fine grind)
- Salt, to taste
- Black pepper, to taste
- 1 Tbsp Doubanjiang (fermented broad bean paste)
- 5 Tbsp Ketchup
- 1.5 to 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Cooking oil
- 100ml Water (approx. 1/2 standard paper cup)
- 1 tsp Gochugaru (Korean chili powder, fine grind)
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Peel the shrimp, devein them by removing the dark intestinal tract from the back and the “water sac” near the tail.
* Chef’s Tip: Removing the water sac from the tail is crucial as it can cause oil to splatter during frying, ensuring a safer and crispier result! Using a toothpick makes deveining incredibly easy.
Step 2
Marinate the prepared shrimp with a splash of cooking wine (like sake or mirin), a teaspoon of lemon juice, a pinch of salt, and some black pepper. Gently toss to combine.
* Chef’s Tip: The addition of lemon juice helps to eliminate any fishy odors from the shrimp, resulting in a cleaner taste.
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the thinly sliced onion and sauté until it becomes translucent and slightly softened. Sautéing the onions well will bring out their natural sweetness.
Step 4
Once the onions are translucent, add all the chili sauce ingredients to the pan: 1 Tbsp Doubanjiang, 5 Tbsp Ketchup, 1.5-2 Tbsp Sugar, 100ml Water, 1 tsp Gochugaru, and a pinch of salt and pepper. Stir well until everything is combined and smooth.
Step 5
Bring the sauce to a simmer over low heat. Add the canned corn kernels and continue to cook until the sauce thickens slightly. This allows the flavors to meld and deepen.
Step 6
Pat the marinated shrimp dry with paper towels to remove excess moisture. Then, coat each shrimp evenly with cornstarch or potato starch. This coating helps the sauce adhere better and contributes to a crispier texture.
Step 7
Prepare a starch slurry by mixing equal parts starch and water (1:1 ratio). Dip the starch-coated shrimp into this slurry, ensuring they are fully coated with a second layer of batter. This double coating ensures a wonderfully crispy texture.
* Chef’s Tip: Making the starch slurry is simple: use a 1:1 ratio of starch to water. Adjust the consistency if it’s too thin or too thick.
Step 8
Fry the battered shrimp in oil preheated to 170°C (340°F) for about 1 to 2 minutes, until lightly golden brown. Do not overcook at this stage.
Step 9
Remove the shrimp from the oil and let them rest for a moment to cool slightly. Then, dip them again into the starch slurry for a second coating. This second coating is key to achieving extra crispiness.
Step 10
Increase the oil temperature to 180°C (355°F) and fry the shrimp again for about 1 minute, until they are golden brown and extra crispy. This double-frying method removes excess moisture and oil, resulting in an incredibly satisfying crunch.
* Chef’s Tip: Double frying is the secret! The first fry releases internal moisture and oil, which then evaporates during the second fry, making the shrimp exceptionally crispy.
Step 11
Gently add the double-fried shrimp into the warm chili sauce. Stir to coat the shrimp evenly and simmer for about 1 minute. Be careful not to overcook, as this can make the coating soggy.
Step 12
Serve the Chili Shrimp immediately. Garnish with cooked peas or chopped peanuts for a beautiful presentation. These are perfect served with steamed buns (mantou), as a delightful dish for children, or as a flavorful appetizer for adults. Enjoy your delicious creation!
