Crispy Sweet-and-Sour Shrimp

Kkanpoong Saewoo

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Korean Home Cooking: Classic and Modern Recipes

By Sohui Kim

Published 2018

  • About

This is what you order alongside Jjajang Myeon, at Korean Chinese restaurants. It’s your typical guilt-inducing, fried-and-bathed-in-sweet-sauce dish, but oh, it’s so, so good. It is also easier to make at home than you might think: Just get the freshest, plumpest shrimp you can find and double-fry them, which makes them really crunchy and helps them stand up to the sauce. I like to serve this with a simple dipping sauce of rice wine vinegar and gochugaru.