Simple Chinese snacks, Deep fried prawn fritters.
20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour
(1) Peel and devein prawns.
(2) Add seasoning to prawns, and leave aside for 30 minutes.
(3) Mix the frying mix powder with water, and mix into a smooth batter.
(4) Dip the prawns in the batter to coat evenly.
(5) Heat the frying oil over high heat, and deep fry until golden.
(6) Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce.
(7) Dipping sauce: Wasabi Mayo – Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise.
Posted in Appetizer, Appetizer, Appetizers, Chinese, Japanese, Korean, Seafood, Seafood, Seafood, Singapore / Malaysia, Small dishes, Starters & Snacks, Thailand, Vietnam
- Tagged 脆皮油炸虾, Prawn Fritters
I first tried this spicy fried chicken in South Korea, where my parents-in-law ordered fried chicken for home delivery. Love at first bite! Crispy fried chicken covered with sweet, sticky and super spicy chilli sauce. Addictive! I have been making this spicy fried chicken with many variations, such as toppings like freshly chopped spring onion, roasted peanuts, or sesame seeds.
Korean Fried Chicken in Spicy Sauce
Marinate ingredients for chicken
- 1 lb of chicken wings (or chicken meat of your choice)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cooking wine
- 1 tsp cornstarch
- 1 cup plain flour + 1/2 cup rice flour + 1/2 cup cornstarch (this combination of different flours create the crunchy chicken)
- little salt and pepper
- 2 tbsp Korean red pepper paste (gochujjang) adjust accordingly
- 1 tbsp sesame seed oil
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp Korean corn syrup
- 1 tbsp mayonnaise
- 1/2 onion, finely chopped
- 1 tbsp minced garlic
- dash of cooking oil
(1) Marinate chicken wings with marinating ingredients, and set aside for 1 hour or more.
(2) Combine the coating ingredients and mix well. Add to the marinated chicken wings. Combine well with hands. The texture of the batter should be thick and sticky.
(3) Heat frying oil in a deep frying pot. In a hot oil, slowly add coated chicken wings and deep fry till crispy.
(4) Repeat for the whole batch of chicken wings. Remove and drain the fried chicken wings.
(5) Reheat the frying oil, and fry the chicken wings for the SECOND TIME. DOUBLE FRY is a must!
(6) Combine all sauce ingredients in a saucepan. Heat the sauce under medium heat. Stir well.
(7) Coat each fried chicken wings in the spicy sauce, and set aside on a serving plate.
(8) Garnish with your favorite topping, for instance toasted sesame seeds.
Main ingredient: Korean fish cake, red pepper, onion, green onion, carrot
3 – 5 sheets of Korean fish cakes (available in Korean grocery store)
1 carrot, cut into matchsticks
1/2 red pepper, slice thinly
1 green onion, cut into 3 inches long
1 onion, slice thinly
1/2 tsp salt
Seasoning: 1 tsp sugar, 1 tsp sesame seed oil, 1-2 tsp corn syrup, 1 tsp rice wine, 1 tbsp water
(1) Slice fish cake sheet thinly, and set aside.
(2) Slice all vegetables thinly, and set aside. Combine seasoning sauce in a bowl.
(3) Heat 1 tbsp oil in a pan. Add all vegetables and stir fry till soft. Add 1/2 tsp salt.
(4) Add fish cake and stir fry till everything is combined well.
(5) Add seasoning sauce, and cook till sauce is reduced.
(6) Serve as a side dish, and it can be kept in refrigerator for up to 5 days.
Last month, a friend of mine introduced this Korean street food to me. She bought a box of KimMaRi from her friend whom she knew online. I had few bites, and loved the taste of it. I tried searching online for the recipe, but unable to find one written in English. I remembered the look and taste of KimMaRi, so I decided to give it a try on my own. After my first attempt, my husband tried it and loved the taste. He said it is very close to Korean Street Food “KimMaRi”. A success!
few sheets of dried Seaweed sheets, cut into 5 inches wide
Japchae noodle, follow this recipe
1/2 package of Tempura mix
Tempura dipping sauce
vegetables oil for frying
(1) Prepare JapChae according to recipe, and let JapChae cooled down on a plate.
(2) Prepare dried seaweed sheets, and cut them into 5 inches wide.
(3) Place 1 sheet of dried seaweed on a clean plate. Take 1 tbsp of Japchae and place on the bottom of seaweed sheet.
(4) Roll them up like sushi rolls, and seal the end with little water.
(5) Prepare batter according to package instruction. Take a seaweed roll and dip carefully into the batter. Drip off excess batter.
(6) Heat oil in a frying pan, and add 2 to 3 rolls in hot oil. Fry till crispy.
(7) Serve hot and enjoy with tempura dipping sauce.
I received 2 huge bags of dried cuttlefish from my Korean mother-in-law in Pusan. Dried cuttlefish tastes so good, especially those from Pusan. We usually eat them as snack with beer or soju. I personally love having cuttlefish as one of the side dishes, by marinating these cuttlefish as illustrated in this recipe.
1 lb cuttlefish
2 tbsp cooking oil
dash of white sesame seeds
2 tbsp Korean red pepper paste (Gochujang) – adjust accordingly
2 tbsp Korean Corn Syrup
1 tbsp sugar
1/2 tbsp soy sauce
1 tbsp cooking wine
dash of ginger powder
dash of garlic powder
2 tbsp water
(1) Combine all seasoning ingredients in a bowl.
(2) Add 2 tbsp of cooking oil in a pan and heat under medium low heat.
(3) Pour in the seasoning sauce, and cook for 10 minutes or the sauce turns bubbly.
(4) Add dried cuttlefish and toss to coat evenly.
(5) Remove and place in a shallow dish. Sprinkle with toasted sesame seeds.
(6) Serve as side dish and enjoy!
We went for a fishing trip, and my husband harvested many oysters! I made oyster dishes, like Korean spicy soup with fresh oyster, oyster omelette, and fried oyster in this recipe. My favorite is fried oyster, and it is so easy to make. Crispy on outside, and juicy inside. Delicious!
fresh oysters, cleaned and drained
frying batter ingredients
1/2 cup of flour
pinch of salt and pepper
little water, about 2 tbsp (adjust accordingly)
green onion, green part, minced
1 jalapeno, minced
(1) Combine all batter ingredients, and mix well with fork. Consistency should be wet, but thick enough to coat the oysters.
(2) Add oysters, and mix gently to coat all oysters.
(3) Heat frying oil in wok. Add coated oysters, 3 at a time. Fry till golden brown and crispy.
(4) Serve with your favorite dipping sauce. Enjoy hot!