Side Dishes

Shrimp Tempura with Crispy Scorched Rice & Orange Sauce

Name: Shrimp Tempura with Crispy Scorched Rice & Orange Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Shrimp; 0.3 g Salt; a pinch Ground black pepper; 100 g Tempura flour; 50 g Egg; 50 g Nurungji (scorched rice); 200 g Frying oil; 100 g Orange juice; 10 g Sugar; 10 g Vinegar; 20 g Baby greens

누룽지새우튀김

Crunchy battered shrimp and fried nurungji (scorched rice) on baby greens with a sweet-tangy orange sauce. The fruit sauce adds sweet-sour flavor instead of a salty dip.

📝 Step-by-Step Instructions

Peel the shrimp and season them with salt and pepper.

Shrimp Tempura with Crispy Scorched Rice & Orange Sauce — step 1

Soak the baby greens in cold water.

Shrimp Tempura with Crispy Scorched Rice & Orange Sauce — step 2

Mix the tempura flour with the egg to make a batter.

Shrimp Tempura with Crispy Scorched Rice & Orange Sauce — step 3

Coat the seasoned shrimp in the batter.

Shrimp Tempura with Crispy Scorched Rice & Orange Sauce — step 4

Fry the nurungji in 170°C oil, then fry the battered shrimp.

Shrimp Tempura with Crispy Scorched Rice & Orange Sauce — step 5

Gently reduce the orange juice, sugar and vinegar in a saucepan to make the sauce. Drain the greens, lay them on a plate and top with the fried nurungji and shrimp.

Shrimp Tempura with Crispy Scorched Rice & Orange Sauce — step 6

📊 Nutrition Facts (per serving)

558Calories (kcal)

63.5 gCarbs

23.5 gProtein

23.3 gFat

156.7 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.