This mild tasting dish is an all time favorite of kids (of all ages). Full of flavor, the shrimp cooks in just minutes. To remove the shrimp’s slippery feel, soak it in water with 1 tsp baking soda for 15 minutes. It is best to cook this dish in a non-stick pan.
- 1 tbsp finely chopped scallion, white parts only
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- ½ cup torigara stock (light chicken stock)
- 2 tsp sake
- 1 tbsp sugar
- ¼ cup ketchup
- 1 tsp salt
- ¼ tsp white pepper
- 1 pound small shrimp, cleaned, shelled, and deveined
- 2 tbsp plus ½ teaspoon toasted sesame oil
- 2 tbsp potato starch
- 2 tsp tobanjan (Korean chili paste)
- ½ tsp vinegar
- 4 oz iceberg lettuce leaves, torn into bite-size pieces
- Steamed rice, for serving
- Mix together the first 3 ingredients and set aside. Also mix together the chicken stock, 1 tablespoon of the sake, sugar, and ketchup in a separate bowl and set aside.
- Mix together the remaining 1 tablespoon sake, salt, pepper, and shrimp in a large bowl. Add ½ teaspoon of the sesame oil and the potato starch and mix together well to coat all the shrimps.
- Heat the remaining 2 tablespoons sesame oil in a large skillet over high heat. Add the shrimp and cook, stirring continuously for 30 seconds or until the shrimp begins to turn pink. Add the scallion-ginger mixture and tobanjanor (Korean chili paste) and cook, stirring constantly for 30 seconds. Add the chicken stock mixture and vinegar, and cook, stirring constantly, for about 2½ minutes, until the liquid reduces and thickens into a shiny glaze.
- Arrange the lettuce pieces on a serving platter and put the shrimp over it. Serve immediately, with steaming white rice on the side.