Korean hot and Sour Shrimp

Korean hot and Sour Shrimp

Introduction:

"Korean food is good at spicy food. It has the characteristics of rich and delicious Chinese food and juicy Japanese fish. All kinds of Korean dishes are characterized by spicy, sweet and not greasy. The sweetness is not added sugar, but naturally produced after the fermentation of pickles. It is said that fermented spicy pickles can dissolve fat, so it is very greasy. Another feature of Korean cuisine is its rich variety of small dishes. Vegetables and seafood can be eaten as small mixed dishes. This dish with spicy and Sour Shrimp is red in color, spicy in taste, fresh in color, rich in ingredients, and sour, spicy, sweet and salty in side. It's really an appetizer to open your taste buds in hot summer. As a wine side dish to watch the Olympic Games, it's also a good choice

Production steps:

Step 1: wash the shrimp and remove the head.

Step 2: add a little olive oil into the frying pan and stir fry the shrimps.

Step 3: add cooking wine and stir fry until fragrant. Turn off the heat and serve.

Step 4: take a small bowl and add the ketchup.

Step 5: stir in Korean chili sauce, sugar and a little water.

Step 6: heat the wok and pour in the hot and sour sauce.

Step 7: Boil the sauce until fragrant, pour in the shrimp and stir fry until thick.

Step 8: turn off the fire and serve the prawns.

Materials required:

Cooked shrimp: 10

Olive oil: a little

Korean chili sauce: 20g

Sugar: 1g

Ketchup: 20g

Cooking wine: 10 ml

Note: I use cooked shrimp, can also use live shrimp to do. It's a cold dish, so you have to wait for the shrimp to taste cold.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy