Step 1

First, let’s make the delicious brine! Combine water, soy sauce, cooking wine, brown sugar, agave syrup (or corn syrup), whole peppercorns, garlic cloves, ginger, apple wedge, jujubes, scallion, onion, and dried Vietnamese chili peppers in a pot. Start heating over medium-high heat. Once it comes to a boil, reduce the heat to medium-low and simmer for another 15-20 minutes to allow the flavors to meld. Turn off the heat, cover, and let it steep for 30 minutes. Finally, let the brine cool completely.

Step 2

Time to prepare the shrimp! Place the shrimp in a colander and rinse them thoroughly under running water 2-3 times. Using kitchen scissors, trim the long whiskers and legs. Be careful of the sharp pointy horns on the head section and trim them off as well. Drain the shrimp well and place them in an airtight container. Chill them in the refrigerator for about 1 hour to prepare them.

Step 3

Strain the cooled brine through a fine-mesh sieve to get a clear liquid. Pour this brine over the prepared shrimp in their container. However, we won’t marinate them just yet! Transfer the brine back to the pot and briefly bring it to a simmer again. Keep the shrimp chilled in the refrigerator.

Step 4

Step 5

Once the apple-infused brine has cooled completely, remove and discard the cooked apple slices. Pour the clear, fragrant apple brine over the shrimp in the container. Now, let them marinate in the refrigerator overnight (at least 8 hours) to develop delicious flavor.

Step 6

The next day, after draining any liquid released from the shrimp, transfer the brine back to the pot and bring it to a simmer once more. Let it cool completely. This helps to extend the shelf life. Pour the completely cooled brine back over the shrimp, ensuring they are fully submerged. Now, let them marinate for another day in the refrigerator (a kimchi refrigerator is ideal!).

Step 7

{Important Note!} The brine cooked with apples may develop some sediment over time. When pouring the brine over the shrimp, gently pour the clear liquid and avoid adding the sediment that has settled at the bottom. It’s best to discard the sediment.

Step 8

This is what the marinated shrimp look like one week after making them. The soy sauce flavor has thoroughly permeated the shrimp, making them look incredibly appetizing!

Step 9

Now, let’s create a beautiful garnish! We’ll use a Hongro apple for decorative flair. First, cut the apple in half. Make sure to leave about 0.5cm at the bottom uncut, so the shape holds. Lay the apple half flat and make curved cuts as if you were filleting it. Thinner slices will create a more elegant shape.

Step 10

Gently twist the sliced apple pieces in opposite directions. This arrangement, where the white and red parts intersect, will create a beautiful flower-like appearance.

Step 11

Arrange the marinated shrimp attractively on a serving plate. Drizzle about 2 Tbsp of the brine over them. Finely sliced green and red chili peppers, cut into rounds, can be artfully placed around. Add the decorative apple slices on the side. This completes our special apple-infused marinated shrimp! Haha.

Step 12

The following day, I used these delicious marinated shrimp to make tamagoyaki sushi and marinated shrimp sushi. For the sushi vinegar, I used a ratio of apple cider vinegar 1 : salt 0.2 : plum extract 0.5.