Korean Honey Garlic Shrimp
Ingredients
- 500 gShrimp (peeled and deveined)
- 30 gCorn starch (for coating)
- 2 tbspSesame oil
- 4 pcGarlic (finely minced)
- 1 tspGinger ground
- 2 tbspKorean soy sauce
- 3 tbspHoney
- 1 pinchgochugaru
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced on the bias)
- 1 tspsesame seeds (for garnish)
Method
Plump, pearly shrimp coated in a dark, shimmering glaze. Fried garlic and ginger provide a tingling heat, while honey adds an addictive sticky sweetness.
- 1
Peel the shrimp and pat them thoroughly dry with a cloth. A wet shrimp won't sear, it will boil.
- 2
Place the shrimp in a bowl and coat them with cornstarch. Toss until each piece is covered in a thin, dry film.
- 3
Heat sesame oil in a large skillet. When it starts to lightly smoke, toss in the shrimp. Sauté quickly until they turn pink and firm.
- 4
Add the minced garlic and ginger. As soon as the garlic becomes fragrant without burning, pour in the soy sauce, honey, and gochugaru.
- 5
Let it reduce over high heat. The sauce should form large bubbles and coat the spoon. When the shrimp are sticky and glossy, remove from heat.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, cook in two batches if necessary to maintain high heat.
- Honey burns quickly: remove from heat as soon as the sauce glazes the shrimp.
How long does this dish keep?
Consume immediately. Shrimp loses its texture and becomes rubbery when reheated.
