Sweet and Spicy Chili Shrimp (Gansho Shrimp)
The Ultimate Chili Shrimp (Gansho Shrimp) Recipe Using Frozen Shrimp!
Create a delicious Gansho Shrimp dish with just one bag of frozen shrimp. This recipe offers the perfect harmony of crispy shrimp and a sweet and spicy chili sauce. Whether for a special occasion or a delightful children’s snack, this recipe will help you create perfect chili shrimp. (This recipe is based on 1 bag of frozen shrimp. Original source: https://blog.naver.com/beachblu/222179659266)
Crispy Fried Shrimp- 1 bag frozen shrimp (approx. 300-400g)
- 1 cup tempura flour (approx. 100g)
- 1 cup potato starch (approx. 100g)
- 1 cup cold water (approx. 200ml)
- 1.5L cooking oil (for deep-frying)
Gansho Shrimp Main- 6 fried shrimp (for main dish, adjust to preference)
- 1 clove garlic, minced (approx. 1/2 Tbsp)
- 1/2 stalk white part of green onion, finely chopped (approx. 2 Tbsp)
- 2 Tbsp sweet corn, drained
Sweet and Spicy Gansho Sauce- 1 tsp doubanjiang (fermented broad bean paste)
- 2 Tbsp sugar
- 3 Tbsp ketchup
- 1/2 tsp oyster sauce
- 1 Tbsp vinegar
- 100ml water
- 6 fried shrimp (for main dish, adjust to preference)
- 1 clove garlic, minced (approx. 1/2 Tbsp)
- 1/2 stalk white part of green onion, finely chopped (approx. 2 Tbsp)
- 2 Tbsp sweet corn, drained
Sweet and Spicy Gansho Sauce- 1 tsp doubanjiang (fermented broad bean paste)
- 2 Tbsp sugar
- 3 Tbsp ketchup
- 1/2 tsp oyster sauce
- 1 Tbsp vinegar
- 100ml water
Cooking Instructions
Step 1
Place the frozen shrimp in a bowl and cover with cold water to thaw. Once thawed, drain them thoroughly in a colander. Properly draining the shrimp is crucial for achieving crispy fried results.
Step 2
Make lengthwise cuts along the back of the drained shrimp. This helps them cook evenly, prevents curling, and allows the sauce to penetrate better. Make about 3-4 cuts per shrimp.
Step 3
To create a crispy batter, combine tempura flour, potato starch, and cold water in a 1:1:1 ratio. Mix until you have a batter that is not too thin; it should be slightly thicker than a pouring consistency so it coats the shrimp well when lifted with chopsticks.
Step 4
Add the prepared shrimp to the batter and toss gently with chopsticks until each shrimp is evenly coated with a thin layer of batter.
Step 5
Heat 1.5L of cooking oil in a pot over medium heat to 170°C (340°F). A simple way to test the oil temperature without a thermometer is to drop a small amount of batter into the oil. If it immediately floats to the surface and bubbles gently, the oil is ready. Carefully add the shrimp to the hot oil and fry for about 30 seconds for the first fry. This initial fry partially cooks the shrimp.
Step 6
Remove the shrimp from the oil and let them rest for a moment. Then, increase the oil temperature slightly to 180°C (355°F) and fry the shrimp again for about 1 minute. This second fry will make the shrimp exceptionally crispy and golden brown.
Step 7
Prepare the sauce ingredients. Finely chop the green onion and mince the garlic. Ensure the sweet corn is well-drained. In a bowl, combine the doubanjiang, sugar, ketchup, oyster sauce, vinegar, and water. Stir well to create the Gansho sauce.
Step 8
Heat a little oil in a heated pan over medium-low heat. Add the chopped green onion and minced garlic and sauté until fragrant, about 20 seconds, being careful not to burn the garlic. Then, add the sweet corn and the prepared Gansho sauce to the pan. Turn the heat up to high and stir-fry quickly.
Step 9
Once the sauce begins to bubble, add the double-fried shrimp and toss quickly to coat them evenly with the sauce. If the sauce becomes too thick, you can gradually add a little cornstarch slurry (mixed with water) to achieve your desired consistency. Cook just until the sauce coats the shrimp lightly.
Step 10
Your delicious Chili Shrimp (Gansho Shrimp) is ready! Enjoy the delightful sweet and slightly spicy flavor, combined with the wonderfully crispy shrimp texture. This dish makes an excellent and healthy snack for kids or a fantastic addition to any special meal!
