Chili Shrimps

Prep time: 10 min

Cook time: 20 min

Servings: 4


  • 1 lb/ 435g raw shrimps, deveined and tails off

  • 4-6 tbsp/ 45g cornstarch or potato starch

  • salt and pepper, to taste

  • 1 tbsp/ 15 mL mirin or rice vinegar

Chili sauce:

  • 1 tbsp/ 15mL gochugaru

  • 2 tbsp/ 30 mL ketchup

  • 1 tbsp/ 15 mL soy sauce

  • 1 tbsp/ 15mL sugar

  • 1 tbsp/ 15 mL vinegar

  • 3 tbsp/ 45mL water

  • 1 tbsp/ 15mL butter

  • 1 tbsp/ 15mL garlic, minced


  1. Devein (this means removing the black strip that runs through the back of the shrimp) and clean the shrimp. Place them in a bowl and season them with mirin, salt, and pepper.

  2. Add the cornstarch to the shrimp and mix to coat each shrimp with it. You can add more or less, depending on how many shrimps you have.

  3. Heat the oil in a pan to fry your shrimp. Fry in batches so you don't overcrowd the pan. Fry for about 3-4 minutes on each side. Take them out and place them on a plate lined with paper towels to drain any excess oil.

  4. Make your chili sauce by adding all of the sauce ingredients into a bowl and mix it then set aside.

  5. Heat a pan on medium-high heat and add about 1-2 tbsp (about 30mL) of oil. Now, add the minced garlic and stir fry for about 1 minute. Add the shrimp and cook for about 1 minute.

  6. Then add the sauce mix into the pan and stir to coat the shrimp. Add some water to make the sauce less thick and add the butter. Stir well so that the butter melts. Cook the shrimp for about 4-5 minutes until done (make sure not to overcook so they don't become rubbery).

  7. Remove from the heat, serve with some rice, and enjoy!

2 views0 comments

Recent Posts

See All

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Prep time: 35 min Cook time: 20 min Servings: 4 Ingredients: 1 block extra firm tofu, pressed (can also use Seitan, cauliflower) 1/2 cup potato or cornstarch 1 tsp kosher salt 1/2 tsp ground pepper SA

Prep time: 1 hr Cook time: 15 min Total time: 1 hr, 15 min INGREDIENTS 14 oz firm or extra firm tofu 1 tbsp soy sauce 1/2 tsp garlic, minced ¼ cup mirin ¼ cup rice wine vinegar 2 tbsp sesame oil 2 tbs