Chef Yeo Kyung-rae's Shrimp Hats.
Ingredients
- 11 prawns.
- 8 piglets.
- White part of green onion (thinly sliced).
- 1 teaspoon of ginger, finely chopped.
- 10 cloves of garlic, roughly chopped.
- Egg white.
- Egg yolk.
- Potato pancake (Jeon) for two people.
- 1 tablespoon of soy sauce.
- 1 tablespoon of sugar.
- 3.5 tablespoons of vinegar.
- 1 tablespoon of sesame oil.
- Cooking oil.
Instructions
Remove the shells from the shrimp and discard the tail end water pouches. Make a slit along the back of each shrimp to remove the intestinal tract. Some of the shrimp can be butterflied by slicing them open and flattening them, while the others should be minced or finely chopped.
Add the egg white to the minced shrimp and mix until a paste forms. Then, spread this mixture evenly over the flattened shrimp.
Soak the glutinous rice flour in water until it settles, then mix it with egg yolks and eggs to create a batter for frying.
Fry the garlic in oil to create garlic flakes.
Fry the shrimp in oil heated to at least 170 degrees until golden brown and crispy.
Heat some cooking oil in a pan. Add ginger and green onions, along with two-thirds of the sauce (made with 8 tablespoons of water, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 3.5 tablespoons of vinegar), and stir-fry until fragrant.
The fried shrimp are added and stir-fried with a sauce that coats them evenly. Sesame oil and garlic flakes are then incorporated, followed by the addition of Korean radish.