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Corn Flake crusted shrimp with Korean Dipping Sauce


Gochujang is a Korean pepper paste and will completely change your life. If you are familiar with Sriracha or Sambal Oleek, you will absolutely adore Gochujang ! It is the backbone of Korean food and is absolutely addictive, delicious and such a deep red colour, it is gorgeous to look at me. It has a slight heat, depending which one you buy and can be found in any Asian food store (or click here to order some up).

Here's what you'll need

  • 1 pound shrimp (peeled and deveined)
  • ½ cup rice flour
  • 3 cup Corn Flakes
  • 2 eggs (beaten with a dash of water or milk)
  • 1 tbsp gochujang (Korean red pepper here to order some up)
  • 1tbsp soy sauce
  • 1tbsp sesame oil
  • 2tsp lime juice
  • 1/2tsp fresh ginger, crushed
  • 1/2tsp brown sugar
  • salt & pepper to taste
Here's how:
  1. firstly, season the shrimp with salt and pepper, and dredge in the rice flour

  2. bash the corn flakes in a pestle and mortar into a fine powder, toss into a shallow bowl

  3. coat the shrimp in egg, then corn flakes

  4. Corn Flake crusted shrimp with Korean Dipping Sauce

  5. toss into a preheated deep fryer for 3 minutes at the most (don't over cook them) and place them on a paper towel to drain off any oil

  6. meanwhile, mix the remaining six ingredients in a ramekin

  7. serve the shrimp right away with the sauce

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