Main ingredients
large shrimpminced garlicgreen oniongarlic chivesdried chili pepperspotato starcheggsoy saucevinegargochugaruchili oil
Hwang Jin-sun's Kkanpung Daeha
A dish of large shrimp coated in a thin, crispy starch batter, deep-fried at high heat, and quickly tossed in a special sweet, sour, and spicy Kkanpung sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Rather than mincing the garlic too finely, chop it coarsely to retain the distinctive chewy texture and flavor of Kkanpung sauce.
- When frying shrimp, use a higher oil temperature than usual so the shells release a nutty aroma and become crispy.
- Kkanpung dishes should not be saucy, so reduce the sauce well before adding the fried ingredients and toss quickly to prevent sogginess.
Recommended for
- Those who want authentic Chinese-style fried shrimp that is crispy all the way to the shell, without sogginess.
- Those who enjoy the harmonious combination of sour, sweet, and spicy flavors that stimulate the appetite.
- Those looking for a classy, high-end drinking snack recipe to impress at gatherings.
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