GOCHUJANG KETCHUP SHRIMP (고추장 케찹새우) – 3-4 Servings
Recipe developed in partnership with Gochujang Ketchup Sauce by Chungjungone.

INGREDIENT
15-20 cleaned tail-on cooked frozen shrimp (thawed)
½ cup frozen sweet peas (thawed)
2-3 tbsp potato starch
2 egg whites
canola oil

SAUCE
2 tbsp gochujang ketchup – chungjungone brand
2 tbsp sugar or plum extract (매실청)
1 tsp soy sauce
1 tsp cooking sake
½ lemon (squeezed lemon juice)

PREPARATION
Thaw out frozen shrimp on kitchen paper towel and take out as much liquid as possible. Soaking the shrimp in cold water can speed up the thaw process. Dab with paper towel to dry. When shrimp is completely dry, coat it with potato starch. / Make the gochujang ketchup sauce by combining the sauce ingredients and set it aside. / Whisk egg whites until bubbles start to form and becomes little bit frothy.

COOKING INSTRUCTION
1. Using deep pan or wok to heat oil for pan frying. Using just enough oil for shrimp to submerge. I usually dip my chopstick with little bit of batter in the oil to see if the temperature is right. If it sizzles around it, it’s ready!
2. Shake off excessive potato starch from the shrimp and by holding the tail part, dip shrimp in egg whites to cover evenly and drop them into the oil. Since the shrimp is already fully cooked, it only takes few minutes on each side to fry. Drain the oil on paper towel.
3. Take out the remnant oil to reuse or recycle and using the same pan/wok, fry and toss the shrimp to make it even more crispier. Add the sauce and sweet peas and toss quickly on high heat until sauce is nicely coated before serving.

Find more info about Gochujang Sauce HERE and purchase on Amazon HERE!