Shrimp in Kimchi Sauce
Appetizers • Pan-Asian
Description
To make the shrimp crispier, chefs in Southeast Asia do this: they soak them raw in water with baking soda and mix vigorously — as if they were doing laundry. For every kilogram of shrimp, you need about 2 tablespoons of baking soda.
Ingredients
- Peeled Cooked Shrimp 20 oz
- Whole egg 3 pieces
- Starch film 0 oz
- Vegetable Oil 0 qt
- Mayonnaise 20 oz
- Sake 0 fl oz
- Condensed Milk 5 oz
- Sugar 0 oz
- Lime Juice 0 fl oz
- Tobanjan sauce 0 oz
- Kimchi Pasta 5 oz
- Gelatin 0 oz
- Kimchi Pasta 5 oz
- Furikake seasoning 0 oz
- Tobiko Caviar 0 oz
- Cilantro 0 oz
- Radish 0 oz
Step-by-Step Guide
Step 1
For the kimchi sauce, combine mayonnaise, sweetened condensed milk, sake, sugar, lime juice, gochujang, and kimchi paste, then blend until smooth. Thicken with gelatin.
Step 2
Coat the large shrimp first in egg yolks, then in cornstarch. Deep-fry until golden.
Step 3
Toss the cooked shrimp with the sauce and kimchi.
Step 4
Arrange on plates, add cilantro leaves, thinly sliced radishes, and tobiko caviar. Sprinkle with furikake, a Japanese seasoning for rice.
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