Today, I want to share my version of a delicious chili shrimp. The spiciness will come from crushed red peppers. Don’t miss my secret tip for making this deep fried shrimp extra crunchy. The spicy, sweet, and sour flavored sauce tastes great. Try it someday.
Yield: 2 Servings
Short Korean Lesson
- Bbyam (뺨) = Cheek
- IMa (이마) = Forhead
- 20 Large Shrimp (1 Pinch Salt + 2 Pinches Black Pepper)
- ½ Tbsp Cornstarch
- Cooking Oil for Deep Frying
- ¼ Cup Cornstarch
- 1 Egg White
- ½ Tbsp Cold Water
- 1 Tbsp Cooking Oil
- 2 Tbsp Cooking Wine
- 2 tsp Vinegar
- 2 tsp Soy Sauce
- 2 Tbsp Onion
- 2 Tbsp Red Sweet Pepper
- ½ Tbsp Crushed Red Pepper (Pimento Rojo Triturado)
- ½ Tbsp Sugar
Obtain about 20 large uncooked shrimp. Peel the shells and season them with 1 pinch of salt and 2 pinches of black pepper. Set it aside while you are preparing the other ingredients.
Finely chop 2 Tbsp worth of an onion and 2 Tbsp worth of red sweet pepper. Obtain ½ Tbsp of crushed red pepper.
Mix ¼ cup of cornstarch, 1 egg white, and ½ Tbsp of cold water to make the batter in a small mixing bowl. These three ingredients are the secret for making crispy deep fried shrimp.
The consistency of the batter will be runny, like a crepe batter.
Sprinkle about ½ Tbsp cornstarch over the marinated shrimp. Mix them gently. The cornstarch will help the batter stick to the shrimp.
Mix the shrimp into the batter.
Fry the shrimp in preheated oil at 350 F (medium-high) for about 5 minutes, or until they become golden brown.
Take out the shrimp and set them on a plate with a paper towel to drain off some of the grease.
Add all the ingredients for the sauce in a heated frying pan: onion, sweet pepper, crushed red pepper, 1 Tbsp cooking oil, 2 Tbsp cooking wine, 2 tsp vinegar, 2 tsp soy sauce, and ½ Tbsp sugar.
Cook the sauce for about 2 minutes on medium. The sauce will thicken in 2 minutes. This is enough sauce for me, but if you want more, you can double the sauce ingredients.
Turn off the heat and mix the fried shrimp into the sauce.
Mix them well.
Serve them when they are still warm. You can sprinkle some dried parsley on top. Enjoy!