Korean Stir-fried Dried Shrimp
Toast 80 g sifted dried shrimp in a dry pan over medium heat for about 1 minute, then lower the heat before adding 1 tbsp cooking oil and 1/2 tsp minced garlic. Add 1 1/2 tbsp soy sauce, 1 tbsp oligosaccharide syrup, and 1/2 tsp sugar around the edge of the pan and mix right away. Once the sauce bubbles, stir for only about 30 seconds and turn off the heat, because longer reducing makes the coating hard.
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The dried shrimp go into a dry pan for about a minute first to drive off leftover moisture.
Read more
The soy sauce and oligosaccharide syrup glaze gets 30 seconds after it first bubbles, and then the heat goes off; any longer and it sets hard. Cooled and sealed, it keeps for a few days at room temperature.
Ingredients
Instructions
- 1
Place 80 g dried shrimp in a fine sieve and shake up and down to remove powder and broken bits.
Pick out any large shell pieces or debris so the glaze coats cleanly later.
- 2
Heat a dry pan over medium heat, add the shrimp, and stir constantly for about 1 minute.
When the moisture is gone and a nutty aroma rises, lower the heat before the small shrimp scorch.
- 3
Keep the heat low, then add 1 tbsp cooking oil and 0.5 tsp minced garlic.
Stir for 1 minute so the garlic perfumes the shrimp, but keep it moving so the garlic does not brown or taste bitter.
- 4
Add 1.5 tbsp soy sauce, 1 tbsp oligosaccharide syrup, and 0.5 tsp sugar around the edge of the pan, then mix right away.
Coat every shrimp thinly instead of letting the sauce pool in one spot.
- 5
Once the sauce bubbles once, stir quickly for only about 30 seconds and turn off the heat.
Stop when the shrimp look glossy, because longer reducing will make the sweet coating hard.
- 6
While the pan is still hot, mix in 1 tsp sesame oil and 1 tsp sesame seeds.
Spread the shrimp on a wide plate so steam escapes, then serve once the coating cools and turns crisp.
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