Ingredients
Shrimp and Batter
- 1 pound large shrimp (about 22 large shrimp), peeled and deveined
- Oil for frying (about 4 cups)
- 8 tablespoons potato starch
- 1 egg
Aromatic Vegetables
- 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
Sauce
- 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
Instructions
- Prepare the shrimp: Clean the shrimp, drain well, and pat dry completely with paper towels. Lightly sprinkle with salt and pepper and let them sit while you prepare other ingredients.
- Prepare aromatic vegetables: Roughly cut the dried red hot peppers and finely slice the garlic, julienne the ginger, chop the scallion, dice the onion, red bell pepper or red chili, and green chili pepper. Set these aside for the stir-fry.
- Make the sauce: In a small bowl, combine soy sauce, oyster sauce, sugar, vinegar, lemon juice, and water or broth. Stir well until the sugar dissolves completely. Set aside.
- Coat the shrimp with batter: In a bowl, mix the potato starch and egg. Add to the shrimp and hand-mix until the shrimp is evenly coated and no visible starch remains.
- First fry the shrimp: Heat about 4 cups of oil in a deep fryer, wok, or large pot to 340°F (170°C). Test with a drop of batter – it should moderately bubble up. Fry the shrimp in batches, placing them one by one, for about 1 minute until lightly golden. Remove with a skimmer and drain on a wire rack or mesh strainer.
- Second fry the shrimp: Reheat the oil to 340°F between batches. For the second frying, add all the shrimp and deep fry again briefly until crispy and golden brown. Drain again on a wire rack or mesh strainer.
- Prepare the stir-fry base: In a large pan or wok, add the dried hot peppers and 3 tablespoons of the deep-frying oil. Heat over low flame until the oil turns red from the peppers, only a few seconds, careful not to burn the peppers.
- Stir-fry the aromatics: Increase heat to high, add garlic, ginger, onion, and scallion. Stir-fry briefly until fragrant. Then add green chili and red bell or red chili pepper, cooking for another 1-2 minutes.
- Add sauce and thicken: Pour in the prepared sauce and bring to a boil. Let it cook for about 2 minutes until slightly thickened.
- Combine shrimp and sauce: Add the twice-fried shrimp to the pan and quickly stir everything together until the sauce is almost fully absorbed.
- Finish with sesame oil and serve: Drizzle the sesame oil over the shrimp and toss to coat evenly. Serve immediately while hot and crispy.
Notes
- Double frying the shrimp ensures extra crispiness and prevents sogginess when coated in sauce.
- Use potato starch for the batter instead of regular flour to achieve a light and crispy texture.
- Control the heat of the dish by adjusting the number of dried red peppers and fresh chilies used.
- Make sure the shrimp is thoroughly dried before battering to help the batter adhere better.
- Use a thermometer to maintain oil temperature at 340°F for optimal frying results.
- This dish is best enjoyed immediately after cooking for maximum crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean-Chinese
