AI-generated imageKorean-Chinese Sweet-Spicy Kkanpung Shrimp (4 Servings)
Kkanpung saeu is a Korean-Chinese restaurant dish adapted in Korea: double-fried shrimp tossed quickly in a tangy, sweet-spicy garlic-soy glaze. It is not presented as an ancient Korean recipe and differs clearly from salt-grilled shrimp.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use thawed, cleaned shrimp and pat thoroughly dry; do not rinse raw seafood. Keep raw shrimp equipment separate from vegetables.
- 02
Mix soy sauce, oyster sauce, sugar, vinegar, lemon juice and 4 Tbsp water. Prepare the garlic, ginger, scallion, onion and peppers.
- 03
Coat shrimp evenly with 8 Tbsp potato starch and one egg until no dry powder remains.
- 04
Heat deep-frying oil to about 170°C. Fry shrimp in two batches until lightly golden, roughly 1 minute each; drain, restore oil temperature and briefly fry again. Ensure shrimp flesh is opaque and pearly throughout.
- 05
In a wok, warm 3 Tbsp reserved frying oil over low heat with optional dried chilies, then fry garlic, ginger, scallion and onion; add fresh peppers for 1–2 minutes.
- 06
Boil the prepared sauce for about 2 minutes until slightly thickened; quickly toss in fried shrimp, finish with sesame oil and serve immediately.
Helpful source links
Before you cook
Prevent shrimp/egg cross-contamination. Cook shrimp until pearly/opaque throughout. Keep frying oil near 170°C and never add wet food to hot oil. Check crustacean shrimp, oyster in sauce, egg, soy, wheat and sesame allergens. Refrigerate leftovers within 2 hours.
Allergens: 갑각류 새우/crustacean shrimp/甲殻類エビ, 연체동물 굴소스/molluscan shellfish oyster sauce/軟体動物のカキ, 달걀/egg/卵, 대두/soy/大豆, 밀(간장·굴소스 제품별)/wheat (check labels)/小麦（調味料の表示）, 참깨/sesame/ごま
Image & source credits
AI-generated image.
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