Popcorn Shrimp - Korean Style

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber.

Prepare the ingredients by laying them out on the board.

Make the spicy Korean mayonnaise by mixing mayonnaise, gochugaru, syrup, rice vinegar, sesame oil, and salt in a bowl.

Taste the mayonnaise and adjust seasoning if necessary, then transfer it to a squeezy bottle for serving.

Cut the peeled and deveined shrimp into popcorn-sized pieces.

Coat the shrimp in plain flour by placing them in a bag and shaking to coat.

Prepare the breading mixture by combining more plain flour, panko flour, and a pinch of salt in a bowl.

In a separate bowl, whisk together 2 eggs and some milk until combined.

Heat oil in a pot to 180°C (350°F) for deep frying.

Dip the shrimp into the egg and milk mixture, letting excess drip off, then coat them in the breading mixture.

Fry the shrimp in batches in the hot oil until golden brown, about 2-3 minutes per batch, then remove and drain on paper towels.

Plate the fried shrimp and garnish with toasted sesame seeds and chopped spring onions.

Serve with the spicy mayonnaise on the side or drizzled over the shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens