Shrimp in Kimchi Sauce
Appetizers | Pan-Asian cuisine
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
8
Description
To make the shrimp crispier, chefs in Southeast Asia do this: they soak them raw in water with baking soda and mix vigorously — as if they were doing laundry. For every kilogram of shrimp, you need about 2 tablespoons of baking soda.
Ingredients
- Peeled Cooked Shrimp - 17.6 oz
- Whole egg - 3 pieces
- Starch film - 2.5 oz
- Vegetable Oil - 1 qt
- Mayonnaise - 18.3 oz
- Sake - 1 fl oz
- Condensed Milk - 5.6 oz
- Sugar - 2.1 oz
- Lime Juice - 1 fl oz
- Tobanjan sauce - 0.6 oz
- Kimchi Pasta - 3.2 oz
- Gelatin - 0.1 oz
- Kimchi Pasta - 5.3 oz
- Furikake seasoning - 0.2 oz
- Tobiko Caviar - 0.5 oz
- Cilantro - 0.4 oz
- Radish - 0.4 oz
Step by Step guide
Step 1
For the kimchi sauce, combine mayonnaise, sweetened condensed milk, sake, sugar, lime juice, gochujang, and kimchi paste, then blend until smooth. Thicken with gelatin.
Step 2
Coat the large shrimp first in egg yolks, then in cornstarch. Deep-fry until golden.
Step 3
Toss the cooked shrimp with the sauce and kimchi.
Step 4
Arrange on plates, add cilantro leaves, thinly sliced radishes, and tobiko caviar. Sprinkle with furikake, a Japanese seasoning for rice.
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