Popcorn Shrimp with Gochujang Mayonnaise
Tempura-fried shrimp with a Korean twist! Served with a spicy mayonnaise flavored with gochujang paste. Perfect as festive finger food or a flavorful appetizer.
about 45 min
Fish & seafood
Ingredients
- 300 g Vannamei shrimp
- 0.5 tsp celery salt
- 1 tsp gochugaru
- 0.5 tsp garlic powder
- 1 tsp smoked paprika
- 1 dl all-purpose flour
- 1 package of Tempura Mix
- 1 handful of chives
- neutral oil for deep-frying
GOCHUJANG MAYONNAISE
- 2 dl mayonnaise
- 1 tablespoon Gochujang
- 0.5 tsp celery salt
- 1 tsp rice vinegar
- 300 g Vannameiräkor
- 0,5 tsk sellerisalt
- 1 tsk gochugaru
- 0,5 tsk vitlökspulver
- 1 tsk paprikapulver rökt
- 1 dl vetemjöl
- 1 förpackning tempuramix
- 1 näve gräslök
- neutral olja till fritering
GOCHUJANGMAJONNÄS
- 2 dl majonnäs
- 1 msk Gochujang
- 0,5 tsk sellerisalt
- 1 tsk risvinäger
Instructions
Cooking Mode
- Thaw and peel the Vannamei shrimp. Cut them into pieces about 2 cm in size. Season with celery salt, chili flakes, garlic powder, and smoked paprika. Toss the shrimp in flour.
- Whisk together the tempura mix according to the instructions on the package.
- Mix the mayonnaise with gochujang, celery salt, and rice vinegar in a separate bowl.
- Heat oil in a saucepan or deep fryer to 180°C. Dip the shrimp in the batter and fry them in the oil until they are golden brown. Shake off any excess oil and toss the shrimp in a little salt.
- Place the shrimp in a bowl with a little mayonnaise and mix until they are coated.
- Chop the chives and sprinkle them on top.
- Eat with chopsticks or toothpicks and dip in the remaining gochujang mayonnaise.
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