Name: Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean-Chinese
Ingredients: 1 pound large shrimp (about 22 large shrimp), peeled and deveined; Oil for frying (about 4 cups); 8 tablespoons potato starch; 1 egg; 4 to 5 small dried red hot peppers, roughly cut; 5 garlic cloves, thinly sliced; 1-inch piece ginger, thinly julienned; 1 scallion, finely chopped; 1/4 medium onion, finely diced; 1/4 red bell pepper or 1 red chili pepper, finely diced; 1 green chili pepper, finely diced; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons plus 1 teaspoon sugar; 2 tablespoons vinegar; 1 tablespoon lemon juice; 2 tablespoons water or chicken broth or dashima broth; 1/2 tablespoon sesame oil

Jump to Recipe· 3.9 from 47 reviews

If you’re craving a dish that bursts with flavor and texture, you’re going to fall head over heels for my Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe. This Korean-Chinese delight features perfectly crispy shrimp enveloped in a mouthwatering sauce that hits every note—savory, sweet, tangy, and spicy—all in one irresistible bite. Imagine succulent shrimp coated in a light potato starch batter, double-fried to golden perfection, then tossed with aromatic garlic, ginger, scallions, and a vibrant medley of peppers swimming in a luscious sauce. It’s the kind of dish that steals the show at any meal and will have friends begging for your secret. Ready to dive in? Let’s get cooking!

Ingredients You’ll Need

A white bowl filled with several raw shrimp that are pale grey with slight blue and pink tones, showing small black specks of seasoning on their smooth, slightly shiny skin. The shrimp are piled loosely in the bowl with some tails sticking out, and the whole setup sits on a white marbled surface. The lighting is soft and natural, highlighting the fresh look of the shrimp. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first exciting step toward making Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe shine. Each element here plays a specific role—from the crunchy texture of the battered shrimp to the complex aroma of the dried hot peppers and the balanced sauce that ties everything together beautifully.

Large shrimp (1 pound, peeled and deveined): Fresh or thawed shrimp work best for that tender, juicy bite.
Oil for frying: Use a neutral oil with a high smoke point like vegetable or canola for perfect frying.
Potato starch (8 tablespoons): This creates an ultra-crispy coating that’s lighter than flour.
Egg (1): Helps bind the starch to the shrimp for a flawless batter.
Dried red hot peppers (4–5, roughly cut): Gives that signature smoky heat to the dish.
Garlic cloves (5, thinly sliced): Adds a sharp, fragrant punch that wakes up your taste buds.
Ginger (1-inch piece, julienned): Brings freshness and a little zing to balance the spiciness.
Scallion (1, finely chopped): Offers subtle sweetness and color contrast.
Onion (1/4 medium, finely diced): Adds depth and mild sweetness.
Red bell or red chili pepper (1/4, finely diced): Contributes color and a touch of sweetness or heat.
Green chili pepper (1, finely diced): Introduces fresh heat and vibrant green color.
Soy sauce (2 tablespoons): Provides savory umami to the sauce.
Oyster sauce (2 tablespoons): Adds richness and a slightly briny sweetness.
Sugar (2 tablespoons plus 1 teaspoon): Balances the saltiness and heat perfectly.
Vinegar (2 tablespoons): Brings necessary acidity to brighten the flavors.
Lemon juice (1 tablespoon): Infuses citrusy freshness that lifts the overall dish.
Water or broth (2 tablespoons): Helps create a smooth, saucy texture.
Sesame oil (1/2 tablespoon): Adds that final nutty aroma that’s unmistakably delightful.

How to Make Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe

Step 1: Prep the Shrimp and Vegetables

Start by cleaning your shrimp thoroughly—peeled and deveined is best to ensure tenderness. After draining, pat them dry and season lightly with salt and pepper. This simple seasoning begins building a flavorful base. Prep your aromatic veggies next—slice the garlic thinly, julienne the ginger, chop the scallions, dice onion and peppers. Having them ready keeps the cooking flow smooth and swift.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, sugar, vinegar, lemon juice, and water or broth until the sugar dissolves completely. Skipping this step would mean missing out on the perfect harmony of sweet, tangy, and savory flavors that define Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe.

Step 3: Batter the Shrimp

Combine potato starch and an egg in a bowl with the shrimp. Mix gently by hand so each shrimp gets a thin, even coating without clumps of starch. This batter is the secret to that crunchy, golden finish we all love.

Step 4: Double-Fry for Deep Crunch

Heat about 4 cups of oil in a deep pan or wok until it reaches 340°F (you’ll know it’s ready if a drop of batter sizzles up immediately). Fry shrimp in two batches for about a minute until they turn lightly golden. Drain on a rack or strainer, then heat the oil back to the right temperature and give the shrimp a quick second fry. This double-cooking technique locks in crunch while keeping the shrimp juicy inside.

Step 5: Stir-Fry the Aromatics

Using about 3 tablespoons of the frying oil in a large wok, gently warm the dried hot peppers on low heat until the oil takes on their deep red color—this step adds infusions of smoky chili heat. Quickly crank the heat to high and toss in garlic, ginger, onion, and scallions. Stir-fry for just a minute until fragrant, then add the fresh green chili and red bell pepper (or chili), cooking for one to two more minutes to marry all those wonderful flavors.

Step 6: Finish with Sauce and Toss Shrimp

Pour the prepared sauce into the wok. Let it bubble gently for a couple of minutes to thicken slightly and intensify flavors. Then, add your fried shrimp in and toss everything quickly together until the shrimp is just coated with the sauce. Drizzle sesame oil over for a final aromatic touch, give it one last toss, and you’re ready to serve!

How to Serve Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe

This image shows a close-up of a silver frying pan filled with golden fried shrimp coated in a shiny sauce. There are small pieces of green herbs and red chili slices mixed among the shrimp. A wooden spoon with sauce and herbs rests at the top right of the pan. The shrimp have a crispy texture and are arranged all over the pan's surface which sits on a white marbled texture. The scene captures the shrimp in warm, inviting colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like extra chopped scallions or a sprinkle of toasted sesame seeds elevate the presentation and add a lovely crunch and pop of color. A wedge of lemon on the side can also be a delightful touch to brighten each bite.

Side Dishes

This dish pairs beautifully with steamed jasmine or short-grain rice to soak up the delicious sauce. You can also add a cooling cucumber salad or some stir-fried greens like bok choy or kale to balance the heat and add freshness.

Creative Ways to Present

For a party, consider serving the Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe on a bed of crispy lettuce leaves for a finger-food style experience. Or pile it over fried rice and drizzle with extra sauce for a hearty bowl meal that’s sure to become a favorite. The vibrant peppers and glossy shrimp look stunning plated on colorful dishes, making your table as vibrant as the flavors.

Make Ahead and Storage

Storing Leftovers

If you happen to have extras (which would be a miracle), store the shrimp and sauce separately in airtight containers in the refrigerator. This helps keep the shrimp from becoming soggy and preserves the texture of this incredible dish.

Freezing

While Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe tastes best fresh, you can freeze the fried shrimp alone flat in a single layer. Thaw overnight in the fridge when ready to enjoy, then reheat crisp in a hot oven or air fryer for best results. The sauce is better made fresh as freezing can affect its texture.

Reheating

To reheat, gently toss shrimp in a hot skillet or use an air fryer at medium-high heat to restore crispiness. Avoid microwaving if possible to keep that crunch. Rewarm the sauce separately on the stove and combine just before serving for a fresh-from-the-wok experience.

FAQs

Can I use other types of shrimp for this recipe?

Absolutely! While large shrimp work best to maintain texture and bite, you can use medium shrimp if that’s what you have on hand. Just be mindful that smaller shrimp cook faster, so adjust frying times accordingly.

What if I don’t have dried red hot peppers?

If dried red hot peppers are unavailable, fresh red chilies can be used for heat, though the smoky flavor won’t be as pronounced. Alternatively, a pinch of crushed red pepper flakes can add spiciness, just add them carefully to taste.

Is there a vegetarian version of Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe?

While the classic recipe revolves around shrimp, you can swap the protein for battered tofu or cauliflower florets for a vegetarian take. Use the same sauce and aromatic vegetables to keep that beloved sweet and spicy punch.

How spicy is this dish?

The heat level is moderate, thanks to the balanced combination of dried and fresh chilies. You can easily adjust the spiciness by reducing or increasing the number of peppers or removing seeds for milder heat.

Can I prepare the sauce in advance?

Yes! Making the sauce ahead speeds up the cooking process and allows the flavors to meld even better. Just give it a quick stir before tossing with your stir-fried vegetables and shrimp for a perfect finish.

Final Thoughts

Making Kkanpung Saeu (Sweet and Spicy Shrimp) Recipe at home is such a rewarding experience, delivering layers of flavor that dance on your palate. Whether for a lively weeknight dinner or an impressive dish to share with friends, this recipe never disappoints. I encourage you to give it a try—it’s fun to make, delicious to eat, and guaranteed to become a cherished favorite in your kitchen.