Shrimp Fish Cake and Dumpling Tangsuyuk
Shrimp Fish Cake and Dumpling Tangsuyuk
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This recipe presents a unique take on Tangsuyuk, foregoing traditional pork, beef, or squid. Instead, we use shrimp-rolled fish cakes and dumplings, deep-fried to perfection and generously coated with a homemade sweet and sour Tangsuyuk sauce. The result is a delightful dish where crispy fried fish cakes and dumplings meet a flavorful, balanced sauce. We recommend the ‘bu-meok’ (pour-on-sauce) style, as the freshly fried components are best enjoyed with the warm sauce poured over. However, ‘jjik-meok’ (dip-in-sauce) is also an option. Unlike typical store-bought sauces, this recipe features a sauce made with Shine Muscat grapes (chosen for their milder sweetness in this instance), carrots, broccolini, and cabbage, creating a beautifully balanced flavor profile. The sauce is seasoned with soy sauce, vinegar, lemon juice, and tangerine preserves for a nuanced sweet and sour taste. We’ve opted for kelp-infused vinegar (‘dashima sikcho’) for a mellow tang, ensuring it’s enjoyable for everyone.
Main Ingredients- Shrimp-rolled fish cakes 540g
- Spicy dumplings 5 pcs
- Cabbage 100g
- Frozen mixed vegetables 100g (e.g., carrots, broccolini)
- Shine Muscat grapes 20 bunches
Cooking Instructions
Step 1
Prepare the shrimp-rolled fish cakes and spicy dumplings. If frozen, thaw them naturally and pat them thoroughly dry with paper towels. This step is crucial, especially for the dumplings, to prevent oil splattering during frying. Ensure they are completely dry before proceeding.
Step 2
Prepare the vegetables and fruits for the Tangsuyuk sauce. Separate the Shine Muscat grapes into individual pieces and wash them. Chop the cabbage into bite-sized pieces. Thaw the frozen mixed vegetables (carrots, broccolini, etc.). (Note: The Shine Muscat grapes used in this recipe had a mild sweetness, making them suitable for the sauce. Adjust sweetness accordingly if using standard Shine Muscat grapes.)
Step 3
Begin making the Tangsuyuk sauce. Heat a little cooking oil in a pan over low heat. Add minced garlic and minced ginger, and sauté until fragrant to release their aromas.
Step 4
Once the garlic and ginger are fragrant, add the prepared cabbage, frozen mixed vegetables, and Shine Muscat grapes. Stir-fry briefly until the vegetables begin to soften slightly, allowing them to absorb the garlic and ginger flavors.
Step 5
Add the sauce ingredients to the sautéed vegetables and fruits. Stir in 3 Tbsp soy sauce, 2 Tbsp oyster sauce, 5 Tbsp kelp-infused vinegar, 1 Tbsp lemon juice, 4 Tbsp tangerine preserves, and 1 tsp chicken stock. Mix well and cook for a moment.
Step 6
Pour in about 1 cup (200ml) of water and bring the sauce to a rolling boil. Taste and adjust seasoning as needed. If it’s too bland, add more oyster sauce. If it lacks tanginess, add more kelp-infused vinegar or lemon juice. If using regular vinegar, be mindful that its acidity may be stronger, so add it gradually.
Step 7
Once the sauce is boiling and seasoned to your liking, gradually add the cornstarch slurry while stirring continuously until it reaches a desired thickening consistency. The sauce should coat the back of a spoon and drip off slowly. Turn off the heat once the desired thickness is achieved. Avoid making it too thick.
Step 8
Prepare for frying. Pour a generous amount of cooking oil into a pan or deep fryer and heat over medium-high heat. Test the oil temperature by dipping a wooden chopstick; if bubbles form around it, the oil is ready (around 180°C / 350°F). Carefully add the dried shrimp fish cakes and dumplings to the hot oil. Fry them until they are golden brown and crispy on all sides. The fish cakes are already cooked, so just fry until crisp. The dumplings should be heated through and crispy on the outside.
Step 9
Once fried to perfection, remove the shrimp fish cakes and dumplings from the oil and place them on a wire rack or paper towels to drain excess oil. This helps maintain their crispiness. Arrange the drained fish cakes and dumplings on a serving plate.
Step 10
Finally, generously pour the warm, freshly made Tangsuyuk sauce over the crispy fried shrimp fish cakes and dumplings. Your Shrimp Fish Cake and Dumpling Tangsuyuk is ready! The sweet and sour sauce complements the slightly spicy dumplings and the chewy fish cakes beautifully. For an extra kick, you can serve it with a side of soy-dipping sauce.
