Main ingredients 🥩
frozen shrimppotato starchegg whitecooking oilsaltenoki mushroomsgamgyul marmalade (or gamgyul cheong)mayonnaiselime juice or lemon juicesyrupsalad greensstrawberries
Striker Chef's Gamgyul Mayo Cream Shrimp
A fantastic harmony of maximized crunch from starch batter and refreshingly sweet and tangy gamgyul special sauce
🙋 Recommended for
- ⭐ Those who want to enjoy a luxurious creamy shrimp dish at home with a unique and refreshing fruit sauce
- ⭐ Those looking for a colorful and sweet party appetizer or snack for kids
Ingredients needed 🛒2 servings
- 10-12 large frozen shrimp
- 1/2 cup potato starch
- 1 egg white
- 2-3 tablespoons cooking oil (for batter)
- a pinch of salt
- 1/2 pack enoki mushrooms
- 3 tablespoons gamgyul marmalade (or gamgyul cheong)
- 4-5 tablespoons mayonnaise
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon syrup or oligosaccharide
- salad greens as needed
- some strawberries (for garnish)
Recipe 🍳
- Thaw the shrimp and pat completely dry with paper towels. Make a deep slit along the back and cut off the tail tip to prevent oil splatter when frying.
- In a bowl, combine potato starch, egg white, and 2-3 tablespoons of cooking oil. Gradually add a very small amount of water, mixing until a thick, sticky paste-like batter forms. Season with a pinch of salt.
- Place the prepared shrimp into the batter bowl and coat evenly with the thick batter.
- Heat oil to 170°C (340°F). Drop the shrimp in one by one and fry until golden brown for the first fry. Remove and use scissors to make small cuts on the batter surface to release moisture.
- Slightly raise the oil temperature and return the shrimp for a second, quick, intense fry until the exterior is completely crispy.
- Separate the enoki mushrooms into thin strands. Lightly coat them with the remaining batter and fry in the oil until golden brown and crispy like chips.
- In a clean bowl, combine gamgyul marmalade, mayonnaise, lime juice, and syrup in the specified amounts to make a refreshing and creamy gamgyul mayo sauce.
- Arrange fresh salad greens and strawberries on a serving plate. Place the fried shrimp and enoki mushrooms on top, then generously drizzle the special gamgyul mayo sauce over everything.
- Pat shrimp dry, slit the back, and remove the tail tip.
- Mix starch, egg white, oil, and water to make a thick sticky batter.
- First fry the shrimp, make cuts, then second fry until crispy.
- Lightly coat enoki mushrooms with batter and fry until crispy.
- Mix gamgyul marmalade, mayo, lime juice, and syrup for the sauce.
- Plate with greens and fried items, then pour sauce over.
Cooking tips 💡
- Mixing oil into the batter creates tiny air pockets as the oil releases during frying, maintaining extreme crispiness for a long time.
- Although it may seem tedious, tapping or cutting the batter after the first fry helps moisture escape thoroughly, preventing sogginess.
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