epicurious5.0
Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo
All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.
👥 4 Servings👤 Joy Cho📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●baking sheet
- ●pan
- ●skillet
📝 Preparation Steps
1
Cook 1 cup semi-pearled farro or wheat berries, rinsed, in a medium pot of boiling salted water, maintaining a simmer and stirring occasionally, until tender but not mushy, 20–⏱️ 35 minutes, depending on grain. Drain well and set aside. (Alternatively, skip the cooking and use 2 cups leftover cooked grains.)
semi-pearled farro or wheat berries, rinsed1 cup
2
Meanwhile, make the gochujang mayo. Mix ⅓ cup Kewpie mayonnaise, 4 tsp. gochujang (Korean hot pepper paste), 1½ tsp. honey, 1 tsp. gochugaru (coarse Korean red pepper powder), ½ tsp. unseasoned rice vinegar, ½ tsp. mirin, ½ tsp. pure or toasted sesame oil, ¼ tsp. kosher salt, and several cranks of freshly ground black pepper in a small bowl to combine. Taste and add more gochujang and gochugaru for a spicier sauce or more honey and sesame oil for a milder version.
Freshly ground black pepper
3
Next, make the cabbage slaw. Whisk remaining 3 Tbsp. unseasoned rice vinegar, 2 Tbsp. mirin, 2 tsp. honey, and a few pinches of salt and pepper in a large bowl until smooth. Thinly slice ½ small head of red cabbage (about 1½ lb.). (You should have about 4 heaping cups.) Add to bowl with dressing and massage cabbage with your hands until softened and evenly coated, about ⏱️ 30 seconds. Taste and season with more salt and pepper if needed. Thinly slice 2 scallions; set aside for serving.
4
Spread 1 lb. large shrimp, peeled, deveined, tails removed, out onto a small rimmed baking sheet (a large plate also works). Season liberally with salt and pepper and toss to coat. Return shrimp to a single layer.
. (or more) gochujang (Korean hot pepper paste)4 tsp. (or more) gochugaru (coarse Korean red pepper powder)1 tsp. large shrimp, peeled, deveined, tails removed1 lb
5
Sprinkle ⅓ cup cornstarch evenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.
6
Heat ¼ cup vegetable oil in a large nonstick skillet over high. Once oil is hot, reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to work in batches and add more oil). Cook, adjusting heat if needed and turning once, until barely golden brown, about ⏱️ 2 minutes per side. Transfer shrimp to a wire rack.
7
To serve, divide farro and cabbage among bowls, leaving any juices from cabbage behind, then scatter shrimp over. Top with gochujang mayo, toasted sesame seeds, and reserved scallions. Do ahead: Farro can be cooked and gochujang mayo and cabbage slaw can be made 3 days ahead; cover and chill separately.
Toasted sesame seeds (for serving)
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