Main ingredients 🥩
shrimppotato starchegggreen oniongarliconionchili oilketchupoyster saucedoubanjiangvinegar
Lee Yeon-bok's Chili Shrimp
Popular Chinese-style dish featuring shrimp coated in a crispy, chewy custom batter and tossed in a spicy-sweet chili sauce
🙋 Recommended for
- ⭐ Those who want to make the crispy, spicy-sweet chili shrimp they enjoy at Chinese restaurants at home
- ⭐ People looking to learn professional-grade frying techniques that keep shrimp crisp even after time has passed
Ingredients needed 🛒2 servings
- appropriate amount of shrimp
- potato starch 1 cup
- water 1/3 cup
- egg wash 1/2 tablespoon
- vegetable oil generously (including 1/3 cup for dough)
- green onion 1/2 bunch
- garlic 3 cloves
- onion 1/4 small
- chili oil 3 tablespoons
- ketchup 4 tablespoons
- water 1 cup
- sugar 3 tablespoons
- oyster sauce 1 tablespoon
- doubanjiang 1/2 tablespoon
- vinegar 3 tablespoons
- slurry (starch water) a little
Recipe 🍳
- Remove moisture from the shrimp and make shallow cuts on the inside to prevent curling during frying and to break up the tendons.
- Mix potato starch with 1/3 cup water, 1/2 tablespoon egg wash, and 1/3 cup vegetable oil to create a thick, mayonnaise-like batter.
- Coat the shrimp in the batter, then deep-fry at 130–140°C until crisp. Let rest briefly, then fry again until golden brown.
- Finely chop green onion, garlic, and onion for the sauce vegetables.
- Heat chili oil in a pan, sauté the chopped vegetables until fragrant, then add ketchup, water, sugar, oyster sauce, doubanjiang, and vinegar according to measurements and bring to a boil.
- Once the sauce boils, gradually add slurry while stirring to achieve desired thickness, then quickly toss in the fried shrimp to finish.
- Prepare shrimp and mix potato starch, egg wash, and vegetable oil to make a custom batter.
- Coat shrimp in the batter and deep-fry twice for maximum crispiness.
- Sauté vegetables in chili oil, then boil seasonings, adjust thickness with slurry, and toss in shrimp.
Cooking tips 💡
- Adding vegetable oil to the batter creates air pockets during frying, helping maintain crispiness even after tossing with sauce.
- Add slurry gradually while stirring—adding it all at once may cause clumping; adjust consistency slowly for the ideal thickness.
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