Ttukdak Hyung's Cream Shrimp
Crispy fried shrimp coated in a tangy-sweet sauce based on mayonnaise and lemon juice, in the style of Chinese restaurant cream shrimp.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the frying oil temperature is too low, the batter will absorb too much oil and become greasy. Fry quickly at 170–180°C until golden and crispy.
- When tossing the fried shrimp in the sauce, avoid heating too long or stirring excessively, as it will ruin the crispy texture. Lower the heat or remove from heat and coat quickly.
- For an extra refreshing flavor, you can grate a little lemon zest into the sauce according to your taste.
Recommended for
- Those who want to recreate expensive cream shrimp from delivery or Chinese restaurants at home with great value and abundance.
- Parents who want to prepare a non-spicy, sweet, tangy, and savory fried snack for their kids without strong seasonings.
- Those looking for a soft and elegant finger food appetizer that pairs well with beer, highball, or wine.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
Same dish, different chefs
You might also like
- Jung Ho-young's Cream Shrimp
- Seungwoo Dad's Cold Oil Fried Cream Shrimp
- Aha Bujang's Cream Shrimp
- Jung Ji-sun's Sichuan Cream Shrimp Dim Sum
- Baek Jong-won's Cream Shrimp
- Striker Chef's Gamgyul Mayo Cream Shrimp
- Ttukdak Hyung's Lemon Cream Shrimp
- Aha Bujang's Shrimp Head Innards Cream Shrimp
- Maeil Matna Walnut Cream Shrimp
- Lee Yeon-bok Cream Shrimp
