Spicy and Sweet! Crispy & Chewy Sweet and Sour Shrimp (Gganpung Saeu)
Spicy and Sweet! Crispy & Chewy Sweet and Sour Shrimp (Gganpung Saeu)
Restaurant-Quality Gganpung Saeu at Home: The Ultimate Guide to Batter Tips and Sweet Chili Sauce
Are you one of those who prefer Gganpung Saeu over Tangsuyuk? This recipe is for you! By stir-frying shrimp coated in a crispy potato starch batter with a spicy and sweet Gganpung sauce, you’ll create an exquisite Chinese dish. Making it at home allows you to use plenty of plump, succulent shrimp, making it even more delicious. Enjoy this fantastic dish that adds a special touch to any occasion!
Gganpung Saeu Ingredients- 20 plump shrimp
- 200g potato starch (for shrimp coating)
- 200ml water (for starch batter)
- 1/3 stalk green onion
- 1/3 medium onion
- 3 Korean red chili peppers (adjust to spice preference)
Gganpung Sauce Seasoning- 3 Tbsp chili oil
- 2 Tbsp soy sauce
- 1/6 Tbsp salt
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oyster sauce
- 2.5 Tbsp vinegar
- 1.5 Tbsp sugar
- Pinch of black pepper
- 3 Tbsp chili oil
- 2 Tbsp soy sauce
- 1/6 Tbsp salt
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oyster sauce
- 2.5 Tbsp vinegar
- 1.5 Tbsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the batter for crispy shrimp. In a bowl, combine 200g of potato starch and 200ml of water. Mix well until smooth, ensuring there are no lumps. A smooth consistency is key for the coating.
Step 2
Let this mixture sit for about 20 minutes. As you can see in the photo, it will naturally separate into clear water on top and a white starch sediment at the bottom. This separation process is crucial for achieving a crispy texture.
Step 3
Carefully pour off the separated clear water. We will only use the white starch sediment that has settled at the bottom. This sediment will form a delicious coating that adheres perfectly to the shrimp.
Step 4
If using frozen shrimp, rinse them gently under clean water, then soak them in cold water for about 10 minutes to thaw completely. Afterward, pat the shrimp dry thoroughly with paper towels. Excess moisture will prevent the batter from sticking properly.
Step 5
Add the thawed and dried shrimp to the prepared starch sediment and mix well to coat each shrimp evenly. Ensure every shrimp is covered with the sediment. If the sediment seems too thick or isn’t adhering well, you can add about 2 Tbsp of cooking oil or 2 Tbsp of beaten egg to make it easier to coat the shrimp.
Step 6
Now it’s time to fry the coated shrimp. Heat your frying oil in a pan over medium heat. Once the oil is sufficiently hot, carefully add the battered shrimp and fry until golden brown. Frying over medium heat, rather than high heat, ensures the shrimp cooks through without burning.
Step 7
Even at this stage, the fried shrimp are already delicious! You’ll enjoy a delightful contrast between the crispy exterior and the tender, chewy interior.
Step 8
Next, let’s prepare the vegetables for the Gganpung sauce. Finely mince 1/3 stalk of green onion, 1/3 of an onion, and 3 Korean red chili peppers. If you prefer less spice, you can substitute the chili peppers with bell peppers. For extra heat, consider adding a small amount of crushed dried chili flakes (peperoncino).
Step 9
Now, let’s create the perfect Gganpung sauce. In a small bowl, combine 1/6 Tbsp salt, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1.5 Tbsp sugar, 1 Tbsp cooking wine, and 2.5 Tbsp vinegar for a tangy finish. Sprinkle in a pinch of black pepper.
Step 10
To ensure the salt and sugar dissolve properly, stir the sauce mixture well with a spoon before use. This prevents any grittiness and ensures a smooth sauce.
Step 11
Preheat a wok or a wide pan over medium to high heat. Add 3 Tbsp of chili oil, then add the minced green onion and onion. Stir-fry until fragrant, allowing the natural sweetness of the vegetables to infuse into the oil.
Step 12
Once the vegetables begin to soften and turn translucent, add the minced Korean red chili peppers and stir-fry for another 1-2 minutes until their spicy aroma is released. If you desire more heat, add the crushed dried chili flakes (peperoncino) at this stage as well.
Step 13
Pour the prepared Gganpung sauce into the wok with the stir-fried vegetables. For about 10 shrimp, you might use 4-5 Tbsp of the sauce to achieve the desired consistency. If you’re making the full recipe with 20 shrimp, use all the sauce you prepared. Mix quickly to combine.
Step 14
Once the sauce starts to bubble, add the pre-fried crispy shrimp. Toss them quickly to coat evenly with the sauce. It’s important to stir-fry rapidly to ensure the shrimp remain crispy and don’t become soggy from prolonged cooking in the sauce.
Step 15
Your delicious Gganpung Saeu, coated in a savory spicy and sweet sauce, is now ready! Enjoy this incredible dish that rivals your favorite Chinese restaurant, right in your own kitchen.
