Spicy Sour Botan Shrimp Recipes

BANG BANG SHRIMP

Steps:

• In a medium bowl, whisk together mayonnaise, sweet chili sauce, and Siracha hot sauce. Set aside.
• Place the cornstarch in a shallow bowl. Gently press the shrimp into the cornstarch and coat on both sides. Shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cook the shrimp in batches. Each batch should cook for 3 to 5 minutes or until the shrimp are lightly browned on the outside. Once cooked, transfer to paper towels to drain.
• Place cooked shrimp in a bowl and pour chili sauce mixture on top. Toss gently to coat.
• Top with green onion if desired.
• Enjoy!

SPICY SOUR BOTAN SHRIMP

Steps:

• Combine lemon juice, chili paste and soy sauce, and set aside.
• Briefly rinse shrimp in cold water, drain them, and sprinkle with a little salt and pepper. Set aside.
• Have a medium-size bowl of ice water ready. Bring a small pot of water to a boil. Add pinch of salt. Add broccoli, and cook 1 1/2 minutes. Drain, and transfer to ice water. Drain well.
• Place a medium-size skillet over high heat. Add butter. Add shrimp, and sauté, turning once, until shrimp are nearly cooked through and opaque, about 3 minutes. Add lemon juice mixture. Stir-fry briefly. Remove shrimp from pan with a slotted spoon, draining well. Cook liquid in pan over high heat a minute or two, until reduced and slightly thickened. Add broccoli, mushrooms, chives and shrimp. Stir-fry to coat with sauce. Transfer to serving dish and serve.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.