Kkanpung Saeu (Sweet and Spicy Shrimp)

Method11 steps · about 40 min

1. 1

   Step 1: Clean the peeled, deveined shrimp (1 pound), drain and pat dry. Lightly sprinkle with salt and black pepper and set aside until coating.

   Uses 1 pound large shrimp (about 22 large shrimp, peeled and deveined) · Salt, a light sprinkle for the shrimp · Black pepper, a light sprinkle for the shrimp

   
2. 2

   Step 2: Roughly cut the dried red peppers, thinly slice the garlic (5), julienne the ginger (1-inch piece), and finely chop the scallion (1). Finely dice the onion (1/4 medium), green chili and the 1/4 red bell pepper OR the optional 1 red chili pepper.

   Uses 4–5 small dried red hot peppers, roughly cut · 5 garlic cloves, thinly sliced · 1-inch piece ginger, thinly julienned · 1 scallion (finely chopped) · 1/4 medium onion (finely diced) · 1/4 red bell pepper, finely diced · 1 green chili pepper, finely diced · 1 red chili pepper, finely diced, instead of red bell pepper (optional)

3. 3

   Step 3: Mix the soy sauce (2 tablespoons), oyster sauce (2 tablespoons), all 2 tablespoons plus 1 teaspoon sugar, vinegar (2 tablespoons), lemon juice (1 tablespoon), 2 tablespoons rice or dry white wine OR 2 tablespoons extra water, and the separate 2 tablespoons water or ready chicken/kelp broth. Stir until the sugar dissolves; keep the sesame oil for the final step.

   Uses 2 tablespoons soy sauce · 2 tablespoons oyster sauce · 2 tablespoons plus 1 teaspoon sugar · 2 tablespoons vinegar · 1 tablespoon lemon juice · 2 tablespoons rice wine or dry white wine (or use 2 tablespoons extra water) · 2 tablespoons water, chicken broth or kelp broth · 2 tablespoons extra water, instead of the wine (optional)

4. 4

   Step 4: Add the starch and egg (1) to the bowl with the shrimp. Mix everything well by hand until there's no visible starch powder and the shrimp is evenly coated with the batter.

   Uses Cleaned seasoned shrimp · 8 tablespoons potato starch · 1 egg

5. 5

   Step 5: Add the 4 cups frying oil to a suitably sized deep fryer, wok or pot and heat to 340°F (170°C), checking with a thermometer. Drop in the batter-coated shrimp one at a time, in two batches, and fry until lightly golden, about 1 minute per batch.

   First fry: about 1 minute per batch · 1 minUses Batter-coated shrimp · 4 cups frying oil

6. 6

   Step 6: 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.

   Uses First-fried shrimp and frying oil

7. 7

   Step 7: Return the first-fried shrimp to the reheated 340°F (170°C) oil, in one batch only if they fit without crowding, and briefly deep-fry again until lightly golden and cooked through. Drain on a wire rack or a large mesh strainer.

   Uses Drained first-fried shrimp and reheated frying oil

8. 8

   Step 8: Transfer 3 tablespoons of the same deep-frying oil to a large pan or wok. Add the prepared dried red peppers over low heat until the oil starts to turn red, only a few seconds. Do not burn the peppers.

   Uses Oil from deep-frying · Prepared dried red peppers

9. 9

   Step 9: Turn the heat to high. Add the prepared garlic, ginger, onion and scallion and stir-fry briefly until fragrant. Add the green chili and red bell pepper OR red chili and cook another 1–2 minutes.

   Cook the fresh peppers · 2 minUses Pepper-infused frying oil · Prepared garlic, ginger, onion, scallion and fresh peppers

10. 10

    Step 10: Add the prepared sauce and boil about 2 minutes until slightly thickened.

    Thicken the sauce · 2 minUses Stir-fried aromatics and peppers · Prepared sweet, sour and spicy sauce

11. 11

    Step 11: Drop the shrimp into the pan, and quickly stir everything together until the sauce is almost absorbed. Drizzle the sesame oil (1/2 tablespoon), and toss everything together again. Serve immediately.

    Uses Double-fried shrimp · Thickened sauce and peppers · 1/2 tablespoon sesame oil