Yeo Kyung-rae's Chili Shrimp
Tender, crispy fried shrimp coated in a spicy, sweet, and tangy sauce, creating an addictive chili shrimp tailored for Korean tastes.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cutting or scraping off the 'water-gun' nerve at the shrimp's tail prevents oil from splattering and causing burns when frying.
- When using chili oil, be mindful of the heat to prevent the sauce from burning. Control the flame to maintain a beautiful red color.
Recommended for
- Those who want to enjoy the plump texture of shrimp and the rich flavor of the sauce simultaneously.
- Those who want to make a luxurious dish for kids' snacks or home parties themselves.
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
- Lee Yeon-bok's Chili Shrimp
- Seungwoo Dad's Super Simple Chili Shrimp
- Chinese Cuisine Witch's Chili Shrimp
- Hwang Jin-sun's Chili Shrimp
- Jung Ho-young's Chili Shrimp
- Aha Bujang's Chili Shrimp
- Ttukdak Hyung's Rice Paper Chili Shrimp
- Seungwoo Dad's Chili Shrimp Fried in Cold Oil
- Choi Kang-rok's Chili Shrimp with Egg
- Lee Yeon-bok's Super Simple Chili Shrimp
