Kkanpung Saeu (Sweet and Spicy Shrimp)
User Reviews
4.6
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Servings
4
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Course
Main Course, Appetizer, Others
Kkanpung Saeu (Sweet and Spicy Shrimp)
Description
Kkanpung Saeu (Sweet and Spicy Shrimp) centers on large peeled shrimp coated with a mixture of potato starch and egg before being fried twice in hot oil until crisp and just golden. The sauce, made from a blend of soy sauce, oyster sauce, sugar, vinegar, lemon juice, rice wine, and water, provides a balance of sweet, sour, and savory notes that complement the crunchy shrimp. The dish is elevated with aromatic vegetables, including sliced dried red hot peppers, ginger, garlic, scallion, as well as diced onions and various chili peppers, which contribute both heat and texture. The twice-frying technique ensures the shrimp remain tender inside while developing a crispy coating, and the sauce is mixed in just before serving to maintain the crispness and freshness of the shrimp. This layered flavor profile and contrasting textures make it an engaging dish to serve alongside steamed rice or as part of a larger meal.
Ingredients
- 1 pound Shrimp about 22 large shrimp, peeled and deveined, large
- cooking oil for frying
Batter
- 8 tablespoons potato starch
- 1 egg
Aromatic vegetables
- 4 to 5 dried red hot peppers roughly cut, small
- 5 garlic thinly sliced, cloves
- 1- inch ginger thinly julienned
- 1 scallion finely chopped
- 1/4 onion finely diced, medium
- 1/4 red bell pepper or 1 red chili pepper, finely diced
- 1 green chili pepper finely diced
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 2 tablespoons rice wine or use more water, or dry white wine
- 2 tablespoons water or chicken or dashima broth
- 1/2 tablespoon sesame oil
Instructions
- 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 there's 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.
User Reviews
Overall Rating
4.6
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