Korean Fried Shrimp

Name: Korean Fried Shrimp
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs large shrimp (peeled and deveined), patted dry; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1 egg, beaten; 4 cups vegetable oil (for frying); 1/4 cup mayonnaise; 2 tbsp gochujang (Korean red chili paste); 2 tsp honey; 2 garlic cloves, minced; 1 tbsp lime juice; 2 tsp sesame seeds

Crispy battered shrimp coated in a sweet and spicy gochujang mayo glaze. A trendy Korean seafood appetizer.

27 minMediumServes 4320 cal/serving

KoreanDinnerStovetopStandard

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Ingredients

1.5 lbs large shrimp (peeled and deveined), patted dry
1/2 cup cornstarch
1/2 cup all-purpose flour
1 egg, beaten
4 cups vegetable oil (for frying)
1/4 cup mayonnaise
2 tbsp gochujang (Korean red chili paste)
2 tsp honey
2 garlic cloves, minced
1 tbsp lime juice
2 tsp sesame seeds

Instructions

1

Mix 1/2 cup cornstarch and 1/2 cup all-purpose flour in a shallow bowl.
2

Dip each 1.5 lbs patted dry large shrimp (peeled and deveined) in 1 beaten egg and then coat with the cornstarch and all-purpose flour mixture.
3

Heat 4 cups vegetable oil (for frying) in a deep pot or wok to 350°F.
4

Carefully add the coated large shrimp (peeled and deveined) in batches and fry for 3-4 minutes until golden and crispy. Do not overcrowd the pan.
5

Drain on paper towels.
6

In a small bowl, mix 1/4 cup mayonnaise, 2 tbsp gochujang (Korean red chili paste), 2 tsp honey, 2 minced garlic cloves, and 1 tbsp lime juice.
7

In a larger bowl, toss the fried large shrimp (peeled and deveined) with the gochujang mayo sauce until well coated.
8

Transfer to a serving plate and sprinkle with 2 tsp sesame seeds. Serve warm.

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Questions

How hot should the oil be for Korean Fried Shrimp?

For Korean Fried Shrimp, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Korean Fried Shrimp look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until golden and crispy.

Is there a substitute for gochujang in Korean Fried Shrimp?

The entry for Korean Fried Shrimp calls for 2 tbsp gochujang (Korean red chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I use frozen shrimp instead of shrimp in Korean Fried Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Korean Fried Shrimp uses 1.5 lbs large shrimp (peeled and deveined), patted dry.

Can I make Korean Fried Shrimp less spicy?

Yes. The heat in Korean Fried Shrimp comes from 2 tbsp gochujang (Korean red chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes.

Does Korean Fried Shrimp contain shellfish?

Yes: 1.5 lbs large shrimp (peeled and deveined), patted dry. The full allergen list for this entry is gluten, eggs, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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