Lee Yeon-bok's Chili Shrimp

Name: Lee Yeon-bok's Chili Shrimp
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

Popular Chinese-style dish featuring shrimp coated in a crispy, chewy custom batter and tossed in a spicy-sweet chili sauce

20 min Difficulty Normal Meat & mains

Main ingredients

shrimp potato starch egg green onion garlic onion chili oil ketchup oyster sauce doubanjiang vinegar

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shrimp potato starch egg green onion garlic onion chili oil ketchup oyster sauce doubanjiang vinegar

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Detailed recipe

Quick recipe

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.

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.

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Lee Yeon-bok's Chili Shrimp

Main ingredients

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