Kkanpung Saeu (Sweet and Spicy Shrimp

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 5 Garlic cloves
  • 1 inch Ginger
  • 1 Green chili pepper
  • 4 Hot peppers, small dried red cut
  • 1/4 Onion, medium
  • 1/4 Red bell pepper
  • 1 Scallion

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice
  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce

• Baking & Spices

  • 8 tbsp Potato starch
  • 2 1/3 tbsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 1/2 tbsp Sesame oil
  • 2 tbsp Vinegar

• Beer, Wine & Liquor

  • 2 tbsp Rice or dry white wine

• Liquids

  • 2 tbsp Water

Found on koreanbapsang.com

Description

Ingredients

• 1 pound large shrimp (about 22 large shrimp), peeled and deveined
• Oil for frying
• 8 tablespoons potato starch
• 1 egg
• 4 to 5 small dried red hot peppers, roughly cut
• 5 garlic cloves, thinly sliced
• 1-inch ginger, thinly julienned
• 1 scallion, finely chopped
• 1/4 medium onion, finely diced
• 1/4 red bell pepper (or 1 red chili pepper), finely diced
• 1 green chili pepper, finely diced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons plus 1 teaspoon sugar
• 2 tablespoons vinegar
• 1 tablespoon lemon juice
• 2 tablespoons rice or dry white wine (or use more water)
• 2 tablespoons water (or chicken or dashima broth)
• 1/2 tablespoon sesame oil

Directions

• Clean the shrimp, drain, and pat dry with paper towels. Lightly sprinkle with salt and pepper. Let it sit until ready to coat with the batter. Prepare the vegetables. In a small bowl, mix all the sauce ingredients, except the sesame oil, well until the sugar is dissolved. Add the starch and egg to the bowl with the shrimp. Mix everything well by hand until theres no visible starch powder and the shrimp is evenly coated with the batter. Add 4 cups of oil to a deep fryer, wok, or large pot. Heat over high heat to 340°F or until a drop of batter in the oil moderately bubbles up to the surface. Using metal tongs or chopsticks, drop the shrimp in the oil one at a time, in two batches. Cook until lightly golden, about a minute. Remove them quickly with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl. Reheat the oil to 340°F between the batches and for the second frying. Add the shrimp (you can do this in one batch for the second frying) and briefly deep fry again until lightly golden brown. Drain on a wire rack or in a large mesh strainer. In a large pan or wok, add the dried pepper and 3 tablespoons of deep-frying oil over low heat until the oil starts to turn red. This only takes a few seconds. Do not burn the peppers. Turn up the heat to high. Add the garlic, ginger, onion, and scallion, and stir fry briefly until fragrant. Stir in the green chili pepper and red bell (or chili) pepper, and cook for an additional minute or two. Add the sauce, and boil for a couple of minutes until the sauce is slightly thickened, about 2 minutes. Drop the shrimp into the pan, and quickly stir everything together until the sauce is almost absorbed. Drizzle the sesame oil, and toss everything together again. Serve immediately.