Jung Ho-young's Cream Shrimp
Crispy fried shrimp coated with a mixture of tempura flour and starch in a 1:1 ratio, tossed in a sweet and spicy homemade cream sauce made from mayonnaise, condensed milk, and doubanjiang—elegant Chinese-inspired cuisine.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding starch to the batter results in a much crispier and chewier texture that lasts longer than using tempura flour alone.
- After frying, make sure to shake off all excess oil thoroughly so the shrimp won’t become soggy when mixed with the sauce.
- If doubanjiang is unavailable, you can substitute it with a small amount of ketchup and a pinch of chili powder for a similar spicy kick.
Recommended for
- Those who want to recreate the crispy and creamy cream shrimp they used to enjoy at Chinese restaurants, right at home.
- Parents looking for a tasty snack for kids or an elegant beer pairing for adults.
- Anyone seeking a special shrimp dish that’s not greasy and ends with a satisfying sweet-spicy finish.
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