Jung Ho-young's Shrimp Gambas Al Ahiyo
A kick from Chef Jung Ho-young's richly flavored gambas using shrimp with heads intact, enhanced with coin broth for deeper seasoning.
Ingredients needed 2 servings
Recipe
Cooking tips
- Always cook the shrimp with their heads on so the deep shrimp flavor and vibrant red hue infuse into the sauce.
- Adding water and coin broth to the oil ensures balanced seasoning without the flavors feeling flat or disjointed.
- The finished garlic can be mashed onto toast like a spread, then dipped generously into the shrimp oil for even more deliciousness.
Recommended for
- Those who want to quickly create a high-end restaurant-style appetizer at home.
- Those who found traditional gambas too bland or overly greasy.
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