Kkanpung Saeu (깐풍새우)
Korea
Korean dish of large shrimp, fried in a crispy batter and coated with a sweet-spicy sauce flavored with garlic, ginger, and pepper.
Ingredients
- 450 g shrimp
- 500 ml vegetable oil
- 8 tbsp potato starch
- 1 pcs egg
- 5 pcs dried red hot pepper
- 5 pcs garlic
- 5 g ginger
- 1 pcs green onion
- 0.25 pcs onion
- 0.25 pcs red sweet pepper
- 1 pcs green chili
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sugar
- 2 tbsp vinegar
- 1 tbsp lemon juice
- 2 tbsp rice wine
- 2 tbsp water
- 0.5 tbsp sesame oil
Steps
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Rinse the shrimp, pat them dry with a paper towel, and lightly season with salt and pepper.
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Dice the dried red hot pepper, garlic, ginger, onion, red sweet pepper, green chili, and green onion.
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In a small bowl, combine soy sauce, oyster sauce, sugar, vinegar, lemon juice, rice wine, and water, mixing until the sugar fully dissolves.
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Add potato starch and egg to the bowl with the shrimp, and mix thoroughly by hand until the starch fully coats the shrimp.
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Heat the vegetable oil in a deep pot, wok, or large saucepan to 340 °F (≈ 170 °C).
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Fry the shrimp in batches (1–2 pieces) for 1 minute until lightly golden. Remove with a slotted spoon and let drain on a rack.
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In a large skillet or wok, heat 3 tbsp of vegetable oil, add the dried red hot peppers, and fry until the oil takes on a reddish hue.
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Increase the heat to high, add garlic, ginger, onion, and green onion, and stir-fry quickly until fragrant. Then add green chili and red sweet pepper and cook for another minute.
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Pour in the prepared sauce, bring to a boil, and simmer for 2 minutes until the sauce thickens slightly.
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Return the shrimp to the pan, toss quickly, drizzle with sesame oil, toss again, and serve immediately.