Seungwoo Dad's Cold Oil Fried Cream Shrimp
Cream shrimp made by maximizing crispiness with the cold oil frying method, frying shrimp from cold oil without preheating, and tossing with a sweet and sour mayo sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- To maintain crispiness even after tossing with sauce, use only egg whites, excluding the yolk, to create a firm batter.
- Choosing potato starch with over 99% potato content is the secret to crispiness.
- Frying from cold oil allows the temperature to rise gradually, resulting in a clean fry without the batter sticking or peeling.
- Placing fried shrimp on paper towels will cause them to reabsorb oil and become soggy, so always use a colander that allows air circulation.
- When mixing the sauce, be sure to turn off the heat before adding mayonnaise to prevent oil and sauce separation.
Recommended for
- Beginner cooks who are afraid of oil splattering or temperature control during frying.
- Those who want to enjoy restaurant-style sweet, sour, and soft cream shrimp at home.
- Those who want to learn the secret to crispy fried food that doesn't get soggy over time.
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