Delicious Stir-Fried Dried Shrimp Recipe with Rich Flavor
Making a Versatile Side Dish: Dried Shrimp Stir-Fry, as Delicious as Anchovy Stir-Fry
We’ll introduce you to the method of making stir-fried dried shrimp, which is just as satisfying and tasty as stir-fried anchovies once prepared. It’s not only an excellent side dish for everyday meals but also perfect for lunchboxes.
Main Ingredients- Dried shrimp, 2 cups
Stir-fried Dried Shrimp Seasoning- Cooking oil, 1 Tbsp
- Gochujang (Korean chili paste), 1 Tbsp
- Soy sauce (Korean type), 1/2 Tbsp
- Sugar, 1/3 Tbsp
- Oligosaccharide, 1 Tbsp
- Sesame oil, 1/2 Tbsp
- Toasted sesame seeds, a pinch
- Cooking oil, 1 Tbsp (for stir-frying shrimp)
- Cooking wine (mirin or similar), 1 Tbsp
- Cooking oil, 1 Tbsp
- Gochujang (Korean chili paste), 1 Tbsp
- Soy sauce (Korean type), 1/2 Tbsp
- Sugar, 1/3 Tbsp
- Oligosaccharide, 1 Tbsp
- Sesame oil, 1/2 Tbsp
- Toasted sesame seeds, a pinch
- Cooking oil, 1 Tbsp (for stir-frying shrimp)
- Cooking wine (mirin or similar), 1 Tbsp
Cooking Instructions
Step 1
First, prepare a dry pan. Without preheating the pan, add the dried shrimp and stir-fry them lightly over low heat. This step removes any fishy smell, enhances their savory flavor, and dries out moisture, preventing them from becoming too hard after stir-frying. Continue stir-frying for about 1-2 minutes until a gentle nutty aroma is released.
Step 2
Transfer the stir-fried dried shrimp to a sieve and gently shake it to remove any crumbs or dust. This ensures a cleaner taste.
Step 3
Wipe the frying pan clean with a paper towel. (This helps the seasoning adhere better.) Now, let’s make the stir-fry sauce. Add 1 Tbsp cooking oil, 1 Tbsp gochujang, 1 Tbsp cooking wine, 1/2 Tbsp soy sauce, 1/3 Tbsp sugar, 1 Tbsp oligosaccharide, and 1/2 Tbsp sesame oil to the pan. Mix them thoroughly to create the sauce. You can adjust the amount of sugar to your preference.
Step 4
Place the pan with the sauce over low heat. Once the sauce begins to bubble gently, add the prepared dried shrimp. Stir continuously to coat the shrimp evenly with the sauce while stir-frying. Be careful not to let the sauce burn by using excessively high heat.
Step 5
It’s crucial not to overcook the dried shrimp once they are in the sauce. Prolonged cooking can make the shrimp tough and cause them to clump together, affecting their texture. Stir-fry for only about 1-2 minutes, just until the shrimp are evenly coated with the sauce. After turning off the heat, the residual heat will continue to gently cook and beautifully color the shrimp.
Step 6
Finally, sprinkle generously with toasted sesame seeds for an extra nutty flavor. The sesame seeds add a wonderful crunch and nutty taste with every bite.
Step 7
Voila! Your delicious stir-fried dried shrimp is ready. The mild gochujang sauce, balanced with sweetness and savory notes, is a flavor profile that everyone, young and old, will enjoy. They don’t stick together even when cool, and the taste is perfectly balanced – not too sweet, not too salty – making them an excellent side dish. I intended to make them as a side dish, but I find myself reaching for them as a snack with beer!
