Sweet and Spicy Shrimp (Ggan-sho Saeu): Chinese Culinary Technician Exam Practice Recipe
Challenging the Chinese Culinary Technician Exam: Making Delicious Sweet and Spicy Shrimp
This time, I’m sharing a recipe for ‘Ggan-sho Saeu’ (Sweet and Spicy Shrimp) that I practiced for the Chinese Culinary Technician exam. Enjoy the perfect harmony of spicy and sweet flavors right in your own home!
Main Ingredients
- 10 large shrimp
- 1/2 onion
- 1 egg
- 5 cm white part of green onion
- 6 cloves garlic
- 1 piece ginger (about the size of 1 garlic clove)
- 1 handful of peas (optional)
Sauce and Batter Ingredients
- 2 Tbsp chili oil
- 1 cup cornstarch (for batter)
- 10 Tbsp water (for sauce)
- 3 Tbsp ketchup
- 3 Tbsp sugar
- 1 tsp doubanjiang (fermented bean paste)
- 1/2 Tbsp vinegar
- A pinch of salt
- 2 Tbsp chili oil
- 1 cup cornstarch (for batter)
- 10 Tbsp water (for sauce)
- 3 Tbsp ketchup
- 3 Tbsp sugar
- 1 tsp doubanjiang (fermented bean paste)
- 1/2 Tbsp vinegar
- A pinch of salt
Cooking Instructions
Step 1
While fresh shrimp yields the best results, if using frozen medium-sized shrimp, thaw them completely by soaking them in water.
Step 2
Check for any deveined lines on the shrimp’s back. If present, carefully remove them with a skewer or toothpick, then wash the shrimp thoroughly.
Step 3
Cut the white part of the green onion into large pieces. Finely mince the garlic and ginger. Be careful not to mince them too finely, as they can burn easily when stir-fried. In a mixing bowl, combine the roughly chopped green onion, garlic, and ginger with 1 tsp of doubanjiang and peas (if using), and mix well to prepare the sauce base.
Step 4
In a small bowl, whisk together 10 Tbsp of warm water, 3 Tbsp of ketchup, 3 Tbsp of sugar, 1/2 Tbsp of vinegar, and a pinch of salt to pre-make the Ggan-sho Saeu sauce. (Do not include chili oil and cornstarch at this stage).
Step 5
Now, let’s make the cornstarch slurry. In a bowl, add 1 cup of cornstarch and pour in enough water to cover it. Let it sit for about 3 minutes, allowing the cornstarch to settle at the bottom. Carefully pour off the excess water from the top, then stir the settled cornstarch and water together to create a smooth slurry without lumps.
Step 6
Add 1 egg to the cornstarch slurry you just made and gently whisk until the yolk and white are well combined with the starch. This step helps create a crispier coating for the fried shrimp.
Step 7
Place the prepared and washed shrimp into the egg and cornstarch mixture. Toss to coat the shrimp evenly with the batter. Ensure each shrimp is well-covered with the cornstarch.
Step 8
Heat a generous amount of oil in a wide pan or wok over medium heat. Once the oil is moderately hot, carefully add the battered shrimp to the oil and deep-fry.
Step 9
Once the batter coating on the shrimp turns white and is set, remove them from the oil, drain excess oil, and let them cool for a short while. This double-frying technique will enhance the crispiness.
Step 10
After letting the shrimp cool briefly, slightly increase the oil temperature. Re-introduce the fried shrimp into the hotter oil and fry them again for a short period. This second fry will make the Ggan-sho Saeu exceptionally crispy and delicious.
Step 11
In a separate pan, heat 2 Tbsp of chili oil over low heat to infuse its flavor.
Step 12
Once the chili oil is fragrant, add the aromatic ingredients (doubanjiang, roughly chopped green onion, garlic, and ginger) that were mixed in Step 2. Stir-fry slowly over low heat, ensuring they don’t burn, to release their full aroma.
Step 13
When the aromatic ingredients are nicely sautéed, pour the Ggan-sho Saeu sauce made in Step 3 into the pan.
Step 14
As the sauce begins to bubble, it’s time to thicken it. In a small bowl, mix 1 Tbsp of cornstarch with 1 Tbsp of water to create a cornstarch slurry. Gradually add this slurry to the simmering sauce while stirring until it reaches your desired consistency. Be careful not to make it too thick.
Step 15
Once the sauce has thickened to your liking, turn off the heat. Add the double-fried crispy shrimp to the pan and toss quickly to coat them evenly with the sauce. Avoid over-mixing, as this can make the crispy coating soggy.
Step 16
Plate the finished Ggan-sho Saeu attractively on a serving dish. (Note: In the actual exam, rice and vegetables are not provided. The photo shows a plating for my family.)
