Yeo Kyung-rae's Ganshao Shrimp
Authentic Chinese-style shrimp dish featuring crispy fried shrimp coated in a starch and egg batter, tossed instantly with a tangy-sweet Szechuan-style sauce base made with ketchup.
Ingredients needed 2 servings
Recipe
Cooking tips
- After soaking potato starch in water, discard the top layer completely and use only the thick sediment at the bottom—this ensures maximum crispiness.
- Ketchup naturally contains starch, so the sauce thickens on its own when boiled—omit or use minimal additional starch if needed.
- Making diagonal cuts along the shrimp’s back helps them curl into an attractive shape while cooking and improves texture, making them much more tender.
Recommended for
- Those who want to recreate authentic Chinese restaurant-style shrimp dishes at home.
- Anyone seeking a crispy, long-lasting Szechuan-style kanchow shrimp that never gets soggy over time.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Hwang Jin-sun's Kkansho Daeha
- Ttukdak Hyung's Military-Style Duck Bulgogi
- Solo Cooking God's Gundae-sik Dwaeji Kimchi Bokkeum
- Ttukdak Hyung's Army-Style Ham Sausage Jjigae
- This Man's Cook's Moja Saeu
- Seungwoo Dad's Super Simple Chili Shrimp
- Yeo Kyung-ok's Cantonese-Style Shrimp Tofu Steamed Dish
- Yeo Kyung-rae's Moja Shrimp
- Park Eun-young's Yu Xiang Eggplant and Shrimp
- Jung Ho-young's Bittergourd and Black Tiger Shrimp Tempura
