Main ingredients 🥩
tomatococktail shrimpketchupvinegarpotato starcheggChinese croutonschili oil
Yeo Kyung-rae's Tomato Shrimp
A family-friendly dish featuring crispy fried shrimp tossed in fresh raw tomato and a tangy ketchup sauce, balancing heat with refreshing brightness.
🙋 Recommended for
- ⭐ Those who find spicy Sichuan-style shrimp overwhelming or prefer a milder, flavorful alternative.
- ⭐ Anyone wanting to enjoy a rich combination of savory, crunchy croutons and tender, bouncy shrimp in one satisfying bowl.
Ingredients needed 🛒2 servings
- tomato 1 piece
- cocktail shrimp 20 pieces
- water 12 tablespoons
- ketchup 3 tablespoons and 1/2
- sugar 3 tablespoons and 1/2
- vinegar 1/2 tablespoon
- salt a pinch
- potato starch 1/2 cup
- egg wash 1 tablespoon
- Chinese croutons 3 to 4 pieces
- chili oil 3 tablespoons
- starch slurry a little
Recipe 🍳
- Cut off the stem end of the tomato and slice it into bite-sized square pieces.
- Mix water 12 tablespoons, ketchup 3 tablespoons and 1/2, sugar 3 tablespoons and 1/2, vinegar 1/2 tablespoon, and a pinch of salt to make the sauce base.
- Combine egg wash 1 tablespoon into potato starch sediment soaked in water to create a smooth batter, then toss the drained shrimp in it.
- Fry the Chinese croutons first in heated oil until they puff up and turn golden brown, then place them on the bottom of the serving bowl as a base.
- Fry the shrimp one by one in hot oil, stirring gently with a ladle to prevent sticking, then remove. Fry again at high heat for a second time to achieve maximum crispiness.
- In a clean pan, heat 3 tablespoons of chili oil and quickly sauté the sliced raw tomatoes over high heat to bring out their aroma.
- Pour the sauce base over the sautéed tomatoes, bring to a boil, then gradually add starch slurry to thicken the sauce to desired consistency.
- Add the fried shrimp to the pan and quickly toss to coat evenly with the sauce.
- Transfer the finished tomato shrimp mixture onto the bowl with croutons underneath, piling it generously with sauce.
- Dice the tomato and mix water, ketchup, sugar, vinegar, and salt to make the sauce.
- Coat the shrimp with egg-enriched potato starch slurry and fry the Chinese croutons until crisp, placing them in the serving bowl first.
- Fry the shrimp twice in oil to maximize crispiness.
- Sauté the tomato in chili oil, then add the sauce and boil, adjust thickness with starch slurry, and finally toss in the shrimp before placing on top of the croutons.
Cooking tips 💡
- Adding a small amount of egg wash to the potato starch batter results in a softer, fluffier texture with a tender yet crisp finish compared to using starch alone.
- Due to moisture inside the shrimp, oil may splatter during frying. If excessive sizzling occurs, remove the shrimp briefly to let moisture evaporate, then return to the oil for safer frying.
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