Kam Poong Shrimp (Korean sweet & spicy shrimp)

This probably tops my list if I’m ever craving some sort of Asian comfort food. The tanginess is mixed with the perfect amount of sweetness plus a nice spicy kick. My mouth is watering as I type this…..so here ya go!

*Side note: I love my rice extra saucy so I usually make a double portion of sauce 😉

Kam Poong Shrimp (Korean sweet & spicy shrimp)

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Serves: 4

Ingredients

• Shirmp
• Corn Starch
• Bell peppers
• Onion
• Pineapple
• Garlic
• Green onion (optional)
• Sesame seeds (optional)
• ¼ cup brown sugar
• ¼ apple cider vinegar
• 2 tbsps gochujang
• 2 tbsps soy sauce
• 2 tbsps corn syrup (or honey)
• ½ tsp sesame oil
• 1 tbsp corn starch
• 2 tbsps water

Instructions

1. In a pot, heat enough oil to deep fry shrimp.
2. Coat shrimp with cornstarch and fry until golden.
3. Rest on paper towel to soak up excess oil.
4. In a pot, prepare the sauce by combining brown sugar, apple cider vinegar, gochujang, soy sauce, corn syrup and sesame oil and bring to a slow simmer.
5. Remove from heat and set aside.
6. In a wok, sautee onions and garlic for 3-4 mins.
7. Add in peppers and pineapple.
8. Pour all the sauce into the wok and add in slurry. Mixing until desired thickness. (Add more slurry mixture if needed)
9. Remove from heat and fold in the deep fried shrimp.
10. Garnish with green onions and sesame seeds.

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