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Recipe courtesy Joule
The steam buns and gochujang can be purchased at Uwajimaya or H Mart. Accompany them with some smoked pork belly, seasonal pickles and lime condensed milk dip. Use your hands and don’t be afraid of getting messy.
Crispy Chili Shrimp Slider
Serves 2 | start to finish: 20 minutes
From Edible Seattle November/December 2010
3/4 cup all-purpose flour
1/4 cup rice flour
1 tablespoon cornstarch
salt and pepper to taste
rice bran oil for frying
8 Hawaiian blue prawns, definitely head on
2 tablespoons gochujang (Korean chili paste)
1 tablespoon mirin (rice wine)
1 tablespoon rice wine vinegar
1 teaspoon fish sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon seeded and chopped serrano chile
2 teaspoons minced scallion
1/4 cup cilantro leaves
4 steam buns
In a broad, shallow bowl, combine flours, cornstarch and salt and pepper to taste. Clean the prawns by taking the shells off and deveining them. In a large sauté pan, pour in the rice bran oil to a depth of 3/4” and heat over medium-high heat until the oil reaches 375 degrees. Dredge the prawns in the flour mixture and fry them until they are crispy, no longer than a few minutes (depending on the size of the prawns). Place the cooked prawns on paper towels.
In a bowl, mix the chili paste, mirin, rice wine vinegar, fish sauce, garlic, ginger, and serrano chile. Toss the crispy prawns, scallion, and cilantro in the chili mixture. Serve with steam buns and lime-condensed milk dip.
Lime-Condensed Milk Dip
serves 2 | start to finish: 5 minutes
1/2 cup condensed milk
1 lime, juiced
1 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne
In a small bowl, stir ingredients together until well blended. Serve as a condiment with crispy chili prawn sliders.
*15 minutes or less
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