How to Make Korean Chili Shrimp (Saeu Chili)
Easy Korean Chili Shrimp – Crispy Shrimp with Sweet & Spicy Sauce
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/how-to-make-korean-chili-shrimp-saeu.html
────────────────────
What Is Korean Chili Shrimp?
Korean Chili Shrimp is a crispy fried shrimp dish coated in a glossy sweet, spicy, tangy, and savory sauce.
The shrimp are coated in a potato starch batter and fried twice for a crisp exterior. They are then tossed in a sauce made with Korean red pepper powder, ketchup, oyster sauce, doubanjiang, vinegar, garlic, onion, and green onion.
The sauce combines several flavors at once: sweetness from sugar and ketchup, savory depth from oyster sauce and doubanjiang, acidity from vinegar, and gentle heat from Korean red pepper powder.
It works well as a main dish with rice, a shared side dish, or a Korean-style snack with drinks.
Why You'll Love This Recipe?
The contrast between crispy shrimp and glossy chili sauce is the key feature of this dish.
The shrimp are double-fried to create a crisp coating that can stand up better to the sauce.
Instead of simply mixing all the sauce ingredients together, Korean red pepper powder is first briefly stir-fried in oil. Garlic, onion, and green onion are then added to create an aromatic base.
Finally, a potato starch slurry thickens the sauce so that it coats the fried shrimp rather than remaining watery.
Ingredients
Shrimp & Batter
-
Large shrimp
-
Potato starch — 200g
-
Cold water — 80g
-
Cooking oil — 50g
-
Egg yolk — 1
Vegetables
-
Onion
-
Green onion
-
Garlic
Starch Slurry
-
Potato starch — 1 tsp
-
Water — 3 tsp
Chili Sauce
-
Cooking oil — 4 tsp
-
Korean red pepper powder — 1 tsp
-
Ketchup — 4 tsp
-
Sugar — 4 tsp
-
Water — 200ml
-
Oyster sauce — 1 tsp
-
Doubanjiang — 1/2 tsp
-
Vinegar — 1 tsp
How to Make Korean Chili Shrimp
Step 1. Make the Batter
In a mixing bowl, combine:
- 200g potato starch
- 80g cold water
- 50g cooking oil
- 1 egg yolk
Mix until the batter is smooth and evenly combined.
Cold water helps keep the batter cool before frying.
Step 2. Prepare the Vegetables
Finely chop the onion, green onion, and garlic.
In a separate small bowl, combine:
- 1 tsp potato starch
- 3 tsp water
Mix thoroughly and set aside.
This is the starch slurry that will be used later to thicken the chili sauce.
Step 3. Prepare the Shrimp
Remove the vein from each shrimp.
Make a shallow cut along the back of each shrimp.
Pat the shrimp thoroughly dry with paper towels before adding the batter.
Removing excess surface moisture helps the batter adhere better and also reduces splattering when the shrimp enter the hot oil.
Step 4. Double-Fry the Shrimp
Heat frying oil to approximately 180°C (356°F).
Coat each shrimp with the prepared batter and carefully place it in the hot oil.
First Fry
Fry for approximately 70–80 seconds.
Remove the shrimp and allow them to rest for approximately 2 minutes.
Second Fry
Return the shrimp to the hot oil and fry again until the coating becomes golden and crispy.
Remove and drain the shrimp.
Double-frying helps remove additional moisture from the coating and produces a crisper exterior.
Step 5. Cook the Chili Sauce Base
Heat 4 tsp cooking oil in another pan over medium-low heat.
Add 1 tsp Korean red pepper powder.
Stir-fry for approximately 30 seconds, stirring continuously.
Be careful not to burn the chili powder.
Add the chopped garlic, onion, and green onion.
Then add:
- 4 tsp ketchup
- 4 tsp sugar
Cook for approximately 30 seconds, stirring to combine the ingredients.
Step 6. Finish and Thicken the Sauce
Add:
- 200ml water
- 1 tsp oyster sauce
- 1/2 tsp doubanjiang
- 1 tsp vinegar
Bring the sauce to a boil over medium heat.
Stir the prepared potato starch slurry again immediately before using it, because starch can settle at the bottom.
Gradually add the slurry while stirring.
Continue cooking until the sauce becomes glossy and thick enough to coat the shrimp.
Step 7. Coat the Shrimp
Add the freshly fried shrimp to the finished sauce.
Toss quickly and gently until each shrimp is evenly coated.
Avoid cooking the shrimp in the sauce for too long because the crisp coating will gradually absorb moisture.
Step 8. Serve Immediately
Transfer the Korean Chili Shrimp to a serving plate.
Serve immediately while the shrimp coating is still crisp and the sauce is hot.
Why Double-Fry the Shrimp?
Double-frying is particularly useful when fried food will later be coated in sauce.
During the first fry, the batter cooks and begins losing moisture.
The short 2-minute rest allows heat and moisture inside the coating to redistribute.
The second fry removes additional surface moisture and helps create a crisper coating.
This gives the shrimp a better chance of maintaining some crispness after they are tossed with the chili sauce.
Why Use Potato Starch?
Potato starch works well for fried coatings because it can create a light, crisp exterior.
In this recipe it performs two different jobs.
First, 200g potato starch forms the main batter for the shrimp.
Second, 1 tsp potato starch mixed with 3 tsp water is used as a slurry to thicken the sauce.
The slurry gives the sauce its glossy consistency and helps it cling to the fried shrimp.
Ingredient Substitutions
Original Ingredient Substitute Options Notes Large shrimp Medium-large raw shrimp Adjust frying time if the shrimp are significantly smaller. Potato starch Cornstarch The finished crispness and texture may be somewhat different. Korean red pepper powder Korean gochugaru Recommended for the intended color and chili flavor. Doubanjiang Another fermented chili bean paste Flavor and saltiness can vary significantly. Oyster sauce Mushroom-based stir-fry sauce The savory flavor will be different. Green onion Scallions or spring onions Either works well in the aromatic sauce base.
| Original Ingredient | Substitute Options | Notes |
|---|---|---|
| Large shrimp | Medium-large raw shrimp | Adjust frying time if the shrimp are significantly smaller. |
| Potato starch | Cornstarch | The finished crispness and texture may be somewhat different. |
| Korean red pepper powder | Korean gochugaru | Recommended for the intended color and chili flavor. |
| Doubanjiang | Another fermented chili bean paste | Flavor and saltiness can vary significantly. |
| Oyster sauce | Mushroom-based stir-fry sauce | The savory flavor will be different. |
| Green onion | Scallions or spring onions | Either works well in the aromatic sauce base. |
Shopping Tips
Choosing Shrimp
Large raw shrimp work particularly well because they remain substantial after battering and frying.
Fresh or frozen shrimp can both be used.
When buying frozen shrimp, thaw them completely and pat them thoroughly dry before coating them with batter.
Pre-deveined shrimp can save preparation time.
Buying Potato Starch
Potato starch is commonly available at Korean, Japanese, Chinese, and other Asian grocery stores.
Check the package carefully because potato starch and potato flour are not always the same product.
Buying Korean Red Pepper Powder
Look for Korean gochugaru (고춧가루).
It provides the characteristic Korean chili aroma and red color without necessarily making the sauce overwhelmingly hot.
Buying Doubanjiang
Doubanjiang is a fermented chili bean paste commonly found at Chinese or larger Asian grocery stores.
Different products vary considerably in saltiness and heat, so use the recipe quantity first before adding more.
Buying Oyster Sauce
Oyster sauce is widely available at Asian supermarkets and increasingly common in the international section of regular supermarkets.
Storage and Reheating
Korean Chili Shrimp is best eaten immediately after the shrimp are coated with sauce.
Once refrigerated, the fried coating absorbs moisture from the sauce and loses much of its crisp texture.
If you want to prepare part of the recipe ahead, prepare the vegetables and sauce ingredients in advance and keep them separate from the shrimp.
Leftovers can be refrigerated in a covered container for approximately 1–2 days, but the texture will be softer after reheating.
FAQ
Q1. What Is Korean Chili Shrimp?
It is a fried shrimp dish coated in a sweet, spicy, tangy, and savory chili sauce.
This version combines Korean red pepper powder with ketchup, oyster sauce, doubanjiang, vinegar, garlic, onion, and green onion.
Q2. Why Do You Fry the Shrimp Twice?
Double-frying helps create a crisper coating.
This is particularly useful because the shrimp are later tossed in a wet sauce.
Q3. Why Should I Dry the Shrimp Before Battering?
Excess moisture can prevent the batter from adhering properly.
Water on the shrimp can also cause more splattering when placed in hot oil.
Q4. Can I Use Frozen Shrimp?
Yes.
Thaw the shrimp completely, drain them, and pat them thoroughly dry before battering.
Q5. What Does Doubanjiang Add?
Doubanjiang contributes fermented, savory, salty, and spicy flavors.
Only 1/2 tsp is used in this recipe, but it adds additional depth to the sauce.
Q6. Can I Make the Sauce Less Spicy?
Yes.
You can slightly reduce the Korean red pepper powder or doubanjiang.
Remember that reducing these ingredients will also change the flavor of the sauce, not just its heat.
Q7. Why Did My Chili Powder Become Bitter?
It may have burned while being stir-fried in oil.
Use medium-low heat, stir continuously, and cook it only briefly.
Q8. Why Do I Need a Starch Slurry?
The slurry thickens the sauce and creates a glossy consistency that adheres to the shrimp.
Without sufficient thickening, the sauce may remain too watery.
Q9. Why Should I Mix the Starch Slurry Again Before Adding It?
Potato starch settles quickly when mixed with water.
Stirring it again ensures that the starch enters the sauce evenly.
Q10. How Do I Keep the Shrimp Crispy After Adding the Sauce?
Make sure the shrimp are freshly double-fried and the sauce is already properly thickened.
Toss the shrimp in the finished sauce quickly and serve immediately rather than simmering them in the sauce.
Cooking Tips
Keep the frying oil near 180°C (356°F). Proper temperature helps the coating cook quickly.
Dry the shrimp thoroughly. This improves batter adhesion and reduces splattering.
Don't skip the 2-minute rest between frying. It is part of the double-frying process used in this recipe.
Don't burn the Korean chili powder. Keep the heat medium-low during this step.
Stir the starch slurry before using it. Potato starch settles quickly.
Thicken the sauce before adding the shrimp. Don't use the shrimp to wait for the sauce to thicken.
Toss quickly and serve immediately. This gives you the best contrast between crispy shrimp and glossy sauce.
Comments
Post a Comment