Gourmet Chef Lee Yeon-bok’s Chili Shrimp
Gourmet Chef Lee Yeon-bok’s Chili Shrimp
Super Easy Chili Shrimp Recipe with Frozen Shrimp, Chef Lee Yeon-bok’s Golden Ratio
Create a stunning chili shrimp dish at home, just like a restaurant, using fresh frozen shrimp from Costco! The chewy shrimp and the sweet and spicy special chili sauce create a delightful dish for the whole family. It’s much easier than you think, so be sure to follow along!
Shrimp and Batter Ingredients- 20 peeled and deveined frozen shrimp
- 1 cup potato starch
- 70-80ml water (about 1/3 cup)
- 1/2 Tbsp egg wash (about 1/4 of an egg)
- 1/3 cup cooking oil (for deep frying)
Chef Lee Yeon-bok’s Special Chili Sauce- 1/3 onion (small size)
- 1 stalk of the white part of a scallion
- 3 cloves garlic
- 3 Tbsp chili oil
- 4 Tbsp ketchup
- 3 Tbsp sugar
- 1 Tbsp oyster sauce
- 1/2 Tbsp fermented bean paste (doubanjiang)
- 3 Tbsp vinegar
- 180ml water (about 3/4 cup)
- 1/3 onion (small size)
- 1 stalk of the white part of a scallion
- 3 cloves garlic
- 3 Tbsp chili oil
- 4 Tbsp ketchup
- 3 Tbsp sugar
- 1 Tbsp oyster sauce
- 1/2 Tbsp fermented bean paste (doubanjiang)
- 3 Tbsp vinegar
- 180ml water (about 3/4 cup)
Cooking Instructions
Step 1
Make 2-3 shallow cuts along the back of each shrimp, allowing them to open up slightly. Then, wrap the shrimp in paper towels and gently press down from above until you hear a slight ‘snap’. This process helps the shrimp plump up and maintain a beautiful shape when fried. Finally, pat the shrimp completely dry with paper towels to ensure the batter adheres well and to prevent oil splattering.
Step 2
In a bowl, combine 1 cup of potato starch, 70-80ml of water, 1/2 Tbsp of egg wash, and 1/3 cup of cooking oil. Mix well until there are no lumps. The batter should have a thick consistency, similar to mayonnaise, so that it coats the shrimp generously, resulting in a crispy texture when fried. If the batter is too thin, the coating will be light; if too thick, it will be hard. Adjust the water amount as needed.
Step 3
Finely mince 3 cloves of garlic, 1 stalk of the white part of a scallion, and 1/3 onion for the chili sauce. Having these ingredients prepped will make sautéing the sauce much easier.
Step 4
Heat a generous amount of cooking oil in a deep pan to about 180°C (350°F). Coat the prepared shrimp with the batter and deep-fry them for about 1-2 minutes for the first fry. Then, remove them, let the oil temperature recover, and re-fry them for another 1-2 minutes. This double-frying method ensures the shrimp are crispy on the outside and moist on the inside.
Step 5
In a separate pan, heat 3 Tbsp of chili oil over low heat. Add the minced garlic, scallion, and onion, and sauté until fragrant. Once aromatic, add 4 Tbsp of ketchup and stir-fry them together.
Step 6
To the same pan, add 180ml of water, 3 Tbsp of sugar, 1 Tbsp of oyster sauce, 1/2 Tbsp of fermented bean paste (doubanjiang), and 3 Tbsp of vinegar. Stir well to combine. Bring the mixture to a simmer over medium heat, stirring occasionally until the ingredients are well incorporated.
Step 7
Once the sauce is simmering, gradually add a cornstarch slurry (cornstarch mixed with a little water) while stirring, until you achieve your desired sauce consistency. Turn off the heat. You can either toss the fried shrimp directly in the sauce or plate the shrimp and generously spoon the sauce over them to complete this delicious chili shrimp dish!
