Crispy and Delicious Stir-Fried Tiny Dried Shrimp Recipe
Crispy and Delicious Stir-Fried Tiny Dried Shrimp Recipe
Stir-Fried Tiny Dried Shrimp: The Ultimate Side Dish That Will Keep You Reaching for Your Chopsticks
There are times when you forget how to make a familiar side dish, even one you make all the time! That’s when recipe books that introduce five dishes per ingredient, like ‘Know Your Recipes,’ become a lifesaver. Following the dried shrimp recipe from ‘Know Your Recipes,’ I made this stir-fried tiny dried shrimp, and as expected, I ended up with a delicious banchan (side dish) that’s a guaranteed success and loved by the whole family. Its savory and sweet flavor with a crispy texture is a true rice thief!
Ingredients- 60g Tiny dried shrimp
- 1 Tbsp minced garlic (approx. 15g)
- 1 Tbsp cooking oil (approx. 15ml)
- 1.5 Tbsp gochujang (Korean chili paste) (approx. 22.5g)
- 3 Tbsp soy sauce (brewing soy sauce recommended) (approx. 45ml)
- 4 Tbsp plum extract (or syrup) (approx. 60ml)
- 2 Tbsp cooking wine (mirin or cheongju) (approx. 30ml)
- 1.5 Tbsp corn syrup (oligosaccharide or corn syrup) (approx. 22.5g)
- Sesame seeds (for garnish)
- Pine nuts (for garnish)
Cooking Instructions
Step 1
First, for hygiene purposes, place the tiny dried shrimp in a dry pan and lightly toast them over medium-low heat. This helps to eliminate any lingering bacteria.
Step 2
After toasting, place the dried shrimp in a sieve and gently shake to remove any fine crumbs. Using clean dried shrimp will result in a tastier stir-fry.
Step 3
In the same pan, add 1 tablespoon of cooking oil and the minced garlic. Stir-fry slowly over low heat, being careful not to burn the garlic, until it becomes fragrant. Infusing the oil with garlic flavor will significantly enhance the taste.
Step 4
Add the prepared tiny dried shrimp to the fragrant garlic oil and stir-fry together for 1-2 minutes. Once the shrimp are lightly cooked, transfer them to a separate bowl. This step prevents the shrimp from becoming overcooked and tough.
Step 5
In the same pan (without wiping it clean), add all the sauce ingredients: gochujang, soy sauce, plum extract, and cooking wine.
Step 6
Stir the sauce ingredients over medium-low heat to prevent sticking and bring it to a gentle boil. Once the sauce starts bubbling, your delicious seasoning base is ready.
Step 7
Return the lightly cooked tiny dried shrimp to the simmering sauce. Stir-fry quickly for about 1 minute to ensure the shrimp are evenly coated with the sauce. Avoid overcooking, as it can make the shrimp tough.
Step 8
Reduce the heat to very low and add the corn syrup (or oligosaccharide/corn syrup). Toss well until the shrimp are coated with a glossy sheen. The corn syrup adds a beautiful shine and sweetness. Turn off the heat once everything is well combined.
Step 9
Finally, garnish the finished stir-fried tiny dried shrimp with sesame seeds and pine nuts, if desired. These additions will enhance the nutty aroma and add a delightful texture.
