Korean Stir-fried Potato and Shrimp

Julienne 320 g potatoes to about 0.3 cm thickness, then soak in cold water for 10 minutes to wash off surface starch.

Drain in a colander and shake off any remaining water before cooking.

Peel 180g medium shrimp and pat thoroughly dry with paper towel.

Season evenly with 0.25 tsp salt and 0.25 tsp black pepper.

Heat a wide pan over medium heat and add 1.5 tbsp cooking oil.

Add 1 tsp minced garlic and 70 g sliced onion, stir-frying for about 30 seconds until the garlic turns fragrant and pale golden.

Spread the drained potato strips evenly across the pan and stir-fry over medium heat for 3 to 4 minutes.

When the edges turn slightly translucent and the strips slide freely without sticking, they are ready.

Push the potatoes to one side and add the seasoned shrimp.

Stir-fry over high heat for about 90 seconds until the shrimp turn orange and curl. Combine with the potatoes and toss together for 10 seconds.

Remove the pan from the heat, add the remaining 0.25 tsp salt and 1 tsp sesame oil, toss once gently, and plate.