Kkansho Shrimp (Sweet & Spicy Fried Shrimp)
Homemade Kkansho shrimp: crispy fried shrimp tossed in a sweet, sour, and spicy sauce.
Ingredients
Main
- Cooked shrimp250g
- Green onionA little
- Black sesame seedsA little
- Frying oilAs needed
Batter
- Starch3 tbsp
- Egg white1
- SaltA little
- Ground pepperA little
- Starch (for dredging)2 tbsp
Sauce
- Minced garlic1 tbsp
- Gochujang (red chili paste)1 tsp
- Ketchup2 tbsp
- Cooking rice wine1 tbsp
- Corn syrup1 tbsp
- Vinegar1 tsp
- Water1 tbsp
- Sugar1 tsp
Directions
- 1
Soak the cooked shrimp in water to thaw, pat dry with a paper towel, then season with salt and pepper.
- 2
While the shrimp marinate, mix all the sauce ingredients together to make the sauce.
- 3
Finely chop the green onion.
- 4
After 10 minutes, put the seasoned shrimp in a bag with 2 tbsp starch and shake to coat evenly. Coating them first helps the batter stick and reduces oil splatter.
- 5
Dip the starch-coated shrimp into the batter (3 tbsp starch + egg white) and coat evenly.
- 6
Heat oil in a small pot until moderately hot, then fry the battered shrimp one by one. Using a small pot keeps oil use to a minimum.
- 7
Frying starch-battered food twice instead of once makes the coating much crispier for better texture.
- 8
Heat 1 tbsp oil in a wide pan and add the minced garlic to release its aroma.
- 9
Add the prepared sauce and let it bubble and boil.
- 10
Add the fried shrimp and quickly toss to coat.
- 11
Finish by sprinkling with the chopped green onion and black sesame seeds.
Tips
Coating the shrimp with starch first and frying them twice makes the crust much crispier. Mixing the sauce ahead of time speeds up cooking.