Sweet and Spicy Shrimp Fry (Gansho Shrimp)
The perfect appetizer for your drinks: Gansho Shrimp!
Savor the delightfully chewy shrimp! Fried dishes truly are the best match for beer, aren’t they? Enjoy this crispy, flavorful shrimp coated in a vibrant sweet and spicy sauce.
Shrimp Fry Ingredients
- Shrimp 300g (cocktail or medium-sized)
- Onion 1/2
- Potato starch or corn starch 100g (for coating)
- Egg 1
Versatile Chili Sauce Ingredients
- Gochujang (Korean chili paste) 3 Tbsp
- Ketchup 2 Tbsp
- Oligosaccharide or corn syrup 1 Tbsp (adjust sweetness, can substitute with sugar)
- Soy sauce 1 Tbsp
- Water 150g
- Gochujang (Korean chili paste) 3 Tbsp
- Ketchup 2 Tbsp
- Oligosaccharide or corn syrup 1 Tbsp (adjust sweetness, can substitute with sugar)
- Soy sauce 1 Tbsp
- Water 150g
Cooking Instructions
Step 1
First, prepare the aromatics and vegetables that will enhance the flavor of your Gansho Shrimp. Finely slice the onion and thinly chop the green onions. (For an even tastier dish, consider slicing other vegetables like bell peppers or carrots.)
Step 2
The onions are crucial for adding sweetness and depth, harmonizing beautifully with the sauce. Make sure to slice them thinly.
Step 3
Prepare the green onions and minced garlic, essential for building the foundational flavor profile of many Chinese dishes. Their fragrance will elevate the final dish.
Step 4
Clean and prepare your shrimp. While larger shrimp can be impressive, medium-sized ones that fit into a single bite are often best for this dish. Ensure they are peeled and deveined.
Step 5
To achieve a crispy coating, get your potato starch or corn starch ready. Both starches work well, with only a slight difference in chewiness, so feel free to use whichever you have.
Step 6
Crack one egg into a bowl and add the starch. Mix them together to create a batter, then thoroughly coat each shrimp, ensuring an even layer.
Step 7
Now, let’s make the sweet and spicy Gansho Shrimp sauce. In a small bowl, combine 3 Tbsp gochujang, 2 Tbsp ketchup, 1 Tbsp oligosaccharide (or sugar, adjust to your liking for sweetness), 1 Tbsp soy sauce, and 150g water. Whisk until well combined.
Step 8
Heat your oil to 160°C (320°F). Carefully add the starch-coated shrimp and fry until golden brown and crispy, about 3-4 minutes. Flip them occasionally for even cooking. Once fried, transfer the shrimp to a paper towel-lined plate to drain excess oil.
Step 9
Heat a pan over medium-high heat. Add chili oil (or cooking oil) and sauté the chopped green onions and minced garlic until fragrant. Then, add the sliced onions and any other optional vegetables, stir-frying them quickly to retain a slight crispness.
Step 10
Once the vegetables are tender-crisp, pour in the prepared sauce. Add the fried shrimp and toss everything together quickly to coat the shrimp evenly with the sauce. Let it simmer for another 1-2 minutes until the sauce thickens slightly.
Step 11
Serve immediately with hot rice or a cold Tsingtao beer! Enjoy the perfect harmony of freshly fried crispy shrimp and the addictive sweet and spicy sauce.
