Shrimp in Kimchi Sauce
8 servings
30 minutes
Shrimp in kimchi sauce is a refined dish of Pan-Asian cuisine, combining the crispy texture of shrimp with the rich flavor of spicy sauce. The recipe's origins trace back to Korean culinary traditions, where kimchi adds spiciness and depth to dishes. Tender shrimp, breaded and deep-fried, absorb the aromatic kimchi sauce with notes of lime, sake, and tobanjan. Cilantro leaves and thin radish slices add freshness, while green tobiko caviar provides a light sea saltiness. Furikake gives the dish a distinctive Japanese accent. It's the perfect treat for those who appreciate vibrant flavor combinations and enjoy the harmony of spicy, crispy, and juicy.
1
For the kimchi sauce, mix mayonnaise, condensed milk, sake, sugar, lime juice, tobanjan sauce, and kimchi paste — and blend until smooth. Set with gelatin.
- Mayonnaise: 520 g
- Condensed milk: 160 g
- Sake: 26 ml
- Sugar: 60 g
- Lime juice: 30 ml
- Tobadzian sauce: 17 g
- Kimchi paste: 90 g
- Gelatin: 4 g
2
Coat large shrimp first in egg yolks, then in starch. Fry in deep oil.
- Peeled shrimp: 500 g
- Egg yolk: 3 pieces
- Starch: 70 g
- Deep frying oil: 1 l
3
Mix the cooked shrimp with sauce and kimchi cabbage.
- Cabbage kimchi: 150 g
4
Arrange on plates, add cilantro leaves, thinly sliced radish, and tobiko caviar. Sprinkle with furikake - a Japanese seasoning for rice.
- Chopped cilantro (coriander): 10 g
- Radish: 10 g
- Green Tobiko Caviar: 15 g
- Furikake seasoning: 5 g