Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1 pound of peeled and deveined shrimp with 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 teaspoon of grated ginger, 2 minced cloves of garlic, 1 tablespoon of mirin, 1 teaspoon of sesame oil, and 1 finely minced lemongrass stalk for 30 minutes.

2. 2

   In a large bowl, whisk together 1 cup of all-purpose flour, 0.5 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.

3. 3

   Gradually add 1 cup of cold water to the dry ingredients, stirring continuously until a smooth, lump-free batter forms.

4. 4

   Heat 4 cups of vegetable oil in a large deep pot or Dutch oven to 350°F (175°C) for deep-frying.

5. 5

   Dip each marinated shrimp into the prepared batter, allowing any excess to drip off, and carefully place them into the hot oil in batches to avoid overcrowding the pot.

6. 6

   Deep-fry the shrimp for 2 to 3 minutes per batch, or until they achieve a golden brown and crispy texture, then remove with a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil.

7. 7

   Serve the deep-fried lemongrass gochujang shrimp immediately, optionally garnished with the remaining 1 finely minced lemongrass stalk and fresh cilantro.