Yeo Kyung-ok's Shrimp Chili Sauce

Cooking tips 💡

• Making deep cuts along the shrimp’s back causes them to curl up and expand when fried, resulting in a more appetizing shape and a chewier texture.
• Using egg yolk in the batter adds richness but can make the coating soggy quickly; for lasting crispiness, stick to using only egg white.
• After frying, drain the shrimp on a sieve and gently tap them with a ladle or spoon to release trapped heat and moisture—this ensures an even crispier second fry.
• If chili oil is unavailable, you can substitute by sautéing 1 tablespoon of fine red pepper flakes in regular vegetable oil over low heat to develop flavor.

Recommended for 🙋

• ⭐Those who want to perfectly recreate the restaurant-style crispy-on-the-outside, tender-on-the-inside chili shrimp at home.
• ⭐Parents looking for a visually impressive main dish for kids' snacks or home parties.
• ⭐Anyone craving the classic chili sauce flavor with the perfect balance of spicy, tangy, and sweet.