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
Video Instructions
Main Ingredients
- 20 Large Shrimp (1 Pinch Salt + 2 Pinches Black Pepper)
- ½ Tbsp Cornstarch
- Cooking Oil for Deep Frying
Batter Ingredients
- ¼ Cup Cornstarch
- 1 Egg White
- ½ Tbsp Cold Water
Sauce Ingredients
- 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
Directions
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!
Hi Aeri,
I tried out this recipe, but it didn’t turn out like yours. For some reason, the batter was chewy, and it barely created an outside layer. I added maybe the double the water that you recommended because the flour and egg wasn’t combining.
Do you think it was the water?? Any other tips? 🙁 ?
Best,
Michelle
hi michelle,
Since you told me.. you added more water.. how about trying the same amount I did in my recipe..and see if you still have problem.. 😉 Thanks btw.. I used corn starch.. so you are talking about corn starch instead of flour..right ?? please follow the recipe… and you will get the good result. ^^ Please let me know if you try it again..
I love your site and the Korean dishes. I’ve tried quite a few already in the States. But now I’m living and working in Busan and I don’t know what the names of some ingredients are in Korean…hahaha…so my question is what do you call “corn starch” and “cooking wine” in Korean? And also “mirin” too. Thanks! I will definitely try this dish. ^^
hi bebethao,
Oh you are in Korea now. wow I envy you. hehe about your question.. corn starch is “JeonBun (전분)” in Korean.. you can get “potato starch” or “corn starch” in Korea… potato starch is =”GamJa JeonBun (감자 전분)” .. Cooking wine is mirim (미림).. Mirin is Japanese word for cooking wine..I think.. Thanks
I tried this recipe today. It was good. The sauce didn’t thicken. I know it was something I did.
hi Shavonne,
Yay !! You like this recipe. ^^ Thank you very much for your comment.
Hi! Is this the same thing as 깐풍새우? Love your website! Thanks so much for all these great recipes!
hi arang,
Yes, it’s similar but not quite the same. thanks ^^
Hi Aerie! I tried this recipe and it came out amazing! Everyone loved it . Thank you very much
hi Erica,
Great job Erica, Thanks ^^ i’m very happy.