Side Dishes

Korean-Chinese Chili Shrimp

Name: Korean-Chinese Chili Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Shrimp; 4 g Ketchup; 6 g Green onion; 3 g Starch; 6 g All-purpose flour; 10 g Egg; 4 g Green peas; 5 g Cooking oil; 0.5 g Sesame oil; a little Starch slurry; 1 g Doubanjiang (chili bean paste); 3 g Chili oil; 6 g Sugar; 2 g Garlic; 0.2 g Ginger; 2 g Cheongju (rice wine); 3 g Vinegar; a little Water

칠리새우

Double-fried battered shrimp tossed in a glossy, spicy sauce of chili oil, doubanjiang, ketchup, garlic, ginger, rice wine, sugar and vinegar with green peas. Chili oil adds heat that makes up for the lower sodium.

📝 Step-by-Step Instructions

Clean the shrimp and pat dry.

Mix the egg, starch and flour into a batter and coat the shrimp.

Fry the battered shrimp twice in 170°C oil.

Mince the green onion, garlic and ginger.

Heat the chili oil in a pan, stir-fry the aromatics, add the rice wine, doubanjiang and ketchup, then add a little water and season with sugar and vinegar.

Reduce slightly, add the fried shrimp and peas, thicken with starch slurry and finish with sesame oil.

📊 Nutrition Facts (per serving)

192.6Calories (kcal)

16.3 gCarbs

10.7 gProtein

8.9 gFat

159 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.