Crispy Shrimp in Doubanjiang Sauce (Kkansyo Saeu)
Fry shrimp in an egg and potato starch coating, then toss with a sweet-hot sauce of doubanjiang and ketchup.
- Cuisine
- Korean-Chinese
- Prep
- 22 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Shrimp Raw weight after peeling, deveining and patting dry
- 240 g
- Frying oil For a small, deep pot. For larger amounts, fry in batches at the same oil depth.
- 4 C Fixed amount
- Egg Weight after shelling and beating
- 30 g
- Potato starch For the shrimp coating
- 45 g
- Large green onion (daepa) White part
- 20 g
- Garlic Peeled
- 6 g
- Ginger Peeled
- 2 g
Seasonings
- Chili oil
- 1 T
- Doubanjiang (fermented broad bean and chili paste)
- 1 T
- Ketchup
- 2 T
- Water For the sauce
- 1/2 C
- Sugar
- 1 T
- Potato starch For thickening the sauce
- 1/2 T
- Cold water For the slurry
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare and dry the shrimp
Thaw the raw shrimp in the refrigerator. Remove any dark vein remaining on the back. Pat dry with paper towels and weigh 240 g.
-
Mince the aromatics
Finely mince the green onion 20 g, garlic 6 g and ginger 2 g on a vegetable board. Keep them separate.
-
Make the slurry
Mix the sauce starch 1/2 T and cold water 1 T in a small bowl. Stir again before using, as the starch settles.
-
Make the coating
Beat an egg and measure the beaten egg 30 g into a large bowl. Mix in the coating starch 45 g until no white powder remains.
-
Heat the frying oil
Pour the oil 4 C into a dry, deep pot. Leave at least 5 cm between the oil surface and the rim. Heat to 170°C using a frying thermometer.
-
Coat and fry
Just before frying, dip the shrimp in batter and let the excess drip off. Use long tongs to add a few at a time and fry about 3–4 minutes. Bring the oil back to 170°C between batches.
-
Check and drain
Lift the largest shrimp and insert a clean probe from the side into its thickest part. Check that the center stayed at 85°C or above for 1 minute. Cook longer if needed. Drain the cooked shrimp on a rack.
-
Fry aromatics and doubanjiang
Heat chili oil 1 T in a separate pan over medium-low. Fry minced green onion, garlic and ginger until fragrant, then stir in doubanjiang 1 T and fry briefly.
-
Simmer the ketchup sauce
Add ketchup 2 T, sauce water 1/2 C and sugar 1 T. Stir to dissolve the sugar and simmer over medium until the whole pan bubbles.
-
Thicken the sauce
Stir the boiling sauce while streaming in the re-mixed slurry. Cook 30 seconds to 1 minute until the sauce lightly coats the spatula and flows off it.
-
Toss and serve the shrimp
Turn off the heat and quickly toss the fried shrimp for a thin, even coating. Serve before they lose their crispness.
