Seungwoo Dad's Chili Shrimp Fried in Cold Oil

Cooking tips 💡

• When choosing potato starch, select a product with a starch content of over 90% to maximize the crispiness of the fried shrimp.
• Egg yolks can make the batter soggy and clumpy, so be sure to use only the pure protein component, the egg white.
• Ketchup has its own viscosity, so you don't need to make a separate starch slurry like in typical Chinese cooking; the sauce will naturally adhere to the shrimp.
• After boiling the basic sauce, taste and adjust by adding vinegar for sourness, soy sauce for saltiness, or Cheongyang chili peppers or chili powder for spiciness, according to your preference.

Recommended for 🙋

• ⭐Those who hesitate to fry due to fear of burns from splattering oil or making a mess.
• ⭐Those who want to enjoy a generous and luxurious Chinese shrimp dish at home, like dining out.
• ⭐Those who want to experience a unique crispiness achieved with a combination of starch and egg white, instead of flour or frying mix.