Dragon Shrimp Recipe
Five jumbo shrimp, flash-fried to golden perfection, then drizzled with a bold blend of sweet chili and spicy gochujang sauce. A fiery-sweet fusion that packs a flavorful punch.
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Ingredients
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Shrimp
Sauce
Method
Preparation of Shrimp
- 1
- 2
Coat with Cornstarch
Sprinkle cornstarch over the seasoned shrimp, ensuring each shrimp is well coated. This will help achieve a crispy texture when fried.
Making the Sauce
- 3
Combine Sauce Ingredients
In a small mixing bowl, combine sweet chili sauce, gochujang, lime juice, minced garlic, and sesame oil. Stir well until all ingredients are fully incorporated.
Frying the Shrimp
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of cornstarch in; it should sizzle immediately.
- 5
Fry the Shrimp
Carefully add the coated shrimp to the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 2-3 minutes or until the shrimp turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 6
Drizzle with Sauce
Arrange the fried shrimp on a serving plate. Drizzle the prepared sauce generously over the shrimp, ensuring each piece is well-coated.
- 7
Garnish and Serve
Optionally, garnish with sesame seeds or chopped green onions. Serve immediately while hot, accompanied by extra sauce on the side for dipping.
