Prep time: 10 min
Cook time: 20 min
Servings: 4
Ingredients:
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
Directions:
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.
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.
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.
Make your chili sauce by adding all of the sauce ingredients into a bowl and mix it then set aside.
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.
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).
Remove from the heat, serve with some rice, and enjoy!