Ingredients (Makes 5 servings)
12 fresh medium shrimps (10 oz, 300g) (8¼ oz, 250g, trimmed)
2 egg
pinch of salt and ground white pepper
½ cup flour
vegetable oil as needed
Cho-ganjang (Soy sauce with vinegar)
2 tablespoons soy sauce
1 tablespoon white vinegar,
1 tablespoon water,
½ teaspoon pine nuts, ground (optional)
Preparation
- Wash the shrimp. Remove the head and peel off the shell, leaving the
tail section. - Devein the shrimps with a skewer. With a knife, make several shallow
cuts on the shrimp belly to prevent from bending while cooking. Or
you may butterfly the shrimps. - In a bowl, beat the eggs well.
- In another small bowl, combine all ingredients of cho-ganjang for
dipping sauce.
Recipe
- Sprinkle the salt and ground white pepper to shrimp. Dredge the
shrimp in flour lightly except tails. - Dip the shrimps into beaten eggs, holding tails. Pan-fry them in hot
oiled pan until golden brown. - Serve with cho-ganjang.
