Crispy Kkanpung Saewoo (Spicy Garlic Fried Shrimp)
A special main dish of crispy fried shrimp tossed and tightly reduced in a sweet and spicy kkanpung sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This delicacy features crispy fried shrimp quickly tossed in a sweet and spicy sauce. Enhanced with Vietnamese chili peppers and aromatic vegetables, it makes a great accompaniment to drinks. When serving children, you can easily omit the spicy chilies.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- King prawns20
- Onion1/4
- Large green onion (daepa)1/4 stalk
- Minced garlic1 tbsp
- Vietnamese chili pepper (or cheongyang chili pepper (hot green chili))5
- Potato starch4 tbsp
- Water3 tbsp
- Toasted sesame oila little
- Toasted sesame seedsa little
Shrimp seasoning
- Salta little
- Ground black peppera little
Sauce
- Oyster sauce1 tbsp
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Vinegar1 tbsp
- Water2 tbsp
- You can also use frozen cocktail shrimp.
Steps
Peel 20 king prawns, which are larger than medium shrimp,
cut a slit down the back to butterfly them open, and season with salt and ground black pepper.
You can also use frozen cocktail shrimp.
For a spicy kick, it is nice to have Vietnamese chili peppers or Cheongyang chili pepper (hot green chili), along with a little onion and large green onion (daepa) as aromatics to build flavor.
Finely chop the onion and green onion.
For the shrimp batter, combine the potato starch and water, mix thoroughly, and then...
Add the seasoned shrimp, coat them evenly with the batter, and then
Fry until golden brown.
Drain them on a mesh strainer to remove excess oil...
Heat oil in a hot pan, add the green onion and minced garlic, and stir-fry until fragrant.
Add the Vietnamese chili peppers or Cheongyang chili pepper and stir-fry carefully without burning so the spicy aroma rises.
Add all the kkanpung sauce ingredients and bring to a bubbling boil.
Once the ingredients come together nicely,
add the fried shrimp, toss evenly until the sauce is reduced down tightly,
then turn off the heat, stir in toasted sesame oil and toasted sesame seeds, and it is done.
Ppunwife's tips
- You get a much more satisfying bite when you fry large, plump shrimp.
- It is also delicious to coat medium shrimp with just dry potato starch and fry them shell-on until crispy.
- When eating with children, simply make it without the chilies.
FAQ
Can I use frozen cocktail shrimp instead of raw shrimp?
Yes, you can cook this using frozen cocktail shrimp.
How can I make this for children who cannot eat spicy food?
You can omit the Vietnamese chili peppers or Cheongyang chili pepper from the sauce so they can enjoy it without any heat.
What can I substitute if I do not have Vietnamese chili peppers?
You can use Cheongyang chili pepper to add the spicy kick.
