Hi guys!

Today I’m super excited about another Korean Street Food Recipe!!

I’ve been uploaded quite a bit of street food recipes now, but it seems like never enough!!

There are tons and tons of street foods out there, and even though we love all the atmosphere of eating on the street and all…

but,

I have to admit that it’s not the most healthiest and cleanest food out there, you know what I mean? lol

  So recreating street food recipes at home is quite important to me, to introduce you guys the clean version of the food!

Watch Life in Korea, Street Food!

 

 

Our previous Korean trip, we visited all east, west and south coast of Korea.

Yes, we had way too much street food too!

One thing I noticed was, about the street food in  all of the coasts,

where near to fish market and restaurants, there are at least a few of fried shrimp street food vendors.

It was a bit strange to me, because I left Korea about 8-9 years ago and deep fried shrimp near by coast wasn’t a thing.

But seemed like that’s the THING now.

 

Everyone was talking about who has the most tasty street food fried shrimp.

This vendor fried with secret batter, that vendor fried with panko for extra crunch and on and on and on.

 

In our opinion, after trying a few different styles…

Panko bread crumb covered had it.

Usually they are salty and flavorful enough so you won’t need any sauce to dip in, pretty smart as a street food!

Also we LOVED fried shrimp with head on!

It definitely has the very unique crispy texture and the flavor.

SO YUMMY!!!

This will be very simple and easy street food recipe, so try at home soon!

 

First, let’s start from the shrimp!

Cleaning shrimp is quite easy and quick!

 

 

Peel the shrimp only the body part and leave the head and the tail. Cut the eye, spiky part of the head and from the between tails using a pair of kitchen scissors.

Using a toothpick or a bamboo skewer, carefully remove the “vein” .

 

 

Season the shrimps lightly with salt and pepper. Set aside.

 

Prepare flour, beaten eggs and panko in 3 separate wide and shallow dishes or small baking sheets.

Season and mix well each flour, eggs and panko with garlic powder, onion powder, gochugaru and turmeric evenly. (You need to divide the amount of the ingredients calling into three.) Season all three of them with pinch of salt and pepper.

 

 

Heat frying oil over 375°F

 

 

 

Dust shrimp in the flour mixture, shake off the excess then dip in the beaten eggs and coat evenly. Finally coat evenly with the prepared panko, by pressing down panko slightly on to the shrimp. In this process, trying to hold shrimp tail and not get the breading on the tail.

 

Let’s deep fry the shrimp!

 

 

Hold the shrimp tail tightly with a pair of tongs and dip only the shrimp head part for 10 to 15 seconds. Then carefully dip the whole shrimp and cook for 4 minutes or until fully cooked inside and golden brown crispy outside. This way the shrimp head will be nice and crispy!

 

Remove shrimp from the oil and place on a paper towel or cooling rack lined baking sheet and repeat with rest of the shrimp.

 

 

Enjoy with ice cold beer as we did in Korea or any beverage you’d like to have!

 

 

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