Spicy Korean Popcorn Shrimp Recipe (Video)
This appetizer is always a hit at my table, a hit with my friends and family and a hit in my cooking classes. The secret to the sauce is finding the balance between the heat of the chili against the sweetness from the sugar and the zing from the ginger. WARNING this dish is so addict able.
Forget about that take out and have a crack at this. It is easy, fast and delicious. Have it on its own or in a salad or with a hot bowl of freshly steamed rice.
Buon appetito and I await your photos.
Ingredients:
Servings: 4
- 400 grams baby shrimp
- 1 tablespoon ginger, grated
- Corn flour
For sauce:
- 1 clove minced garlic
- 1 tablespoon grated ginger
- 5 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 tablespoon gochujang chili paste
- Sesame seeds
- Vegetable oil for frying
Method:
* Marinade the shrimps with 1 tablespoon of ginger, cover and put in the fridge for 1 hour.
* Put the sauce ingredients all in a pot and heat until the sauce starts to thicken,. Coat the base of a spoon and run your finger through it, if it holds then the sauce is ready. Turn of the heat and leave aside.
* Bring a deep fry pan with vegetable oil to 180 C.
* Coat the shrimps with the corn flour working in small batches then place in a sieve to get rid of the excess flour. Deep-fry until golden and drain on paper towel.
* Repeat the process until all shrimps are finished then in toss the fried shrimp in the sauce sprinkle with sesame seed and chopped green onions.
Tips:
* My son adores this dish with cubed chicken.
* You can coat the meat in a batter for a fuller body. to make a batter mix ¼ cup rice flour, ¼ cup all-purpose flour, ¼ cup water and ¼ cup beer (regular or non-alcoholic).
* The sauce can store for up to a month in the fridge so I recommend you make a bigger batch.
Per Serving : 222 Calories; 8g Fat (30.7% calories from fat); 18g Protein; 21g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 922mg Sodium.