Pan-fried Crispy Shrimp with a Red Cabbage Slaw and Gochujang Mayo
A Pan-fried Crispy Shrimp with a Red Cabbage Slaw and Gochujang Mayo from Joy Cho. Delicious, easy to prepare, absolutley stunning dish!
Servings: 4 servings
Ingredients
Da Grain
- 1/4 tsp. kosher salt plus more
- 1 cup semi-pearled farro or wheat berries, rinsed I used TJ's 10 min farroand cooked it in dashi,substitute any grain you like, brown rice, bulgur or even cauliflower rice
Da Mayo Sauce
- 1/3 cup Kewpie mayonnaise
- 4 tsp. gochujang (Korean hot pepper paste) Gochujang comes in varying levels of heat, mild, med, hot-picked the one you like
- 1/2 tsp honey or more to taste
- 1 tsp. or more gochugaru (coarse Korean red pepper powder)
- 1/2 tsp unseasoned rice vinegar
- 1/2 tsp mirin
- 1/2 tsp toasted sesame oil or more to taste
- 1/4 tsp Kosher salt
- Freshly ground black pepper
Da Slaw
- 1/2 small head red cabbage 1 1⁄2 lb. about 4 generous cups
- 3 Tbsp unseasoned rice vinegar
- 2 Tbsp Mirin
- 2 tsp honey
- S&P to taste
Da Shrimp
- 1 lb. large shrimp peeled, deveined, tails removed
- 1/3 cup cornstarch
- 2 scallions sliced on the diagonal
- Toasted sesame seeds for serving
Instructions
Grains
- 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.)
- I cheated, I used 10 min farro from TJ's . Feel free to sub any grain of choice, brown rice or cauliflower rice would be yummy. To enhance the farro I used my favorite dashi mix to flavor the cooking water.
Gochujang Mayo
- Mix mayonnaise, 4 tsp. gochujang (Korean hot pepper paste), 1⁄2 tsp. honey, 1 tsp. gochugaru, 1⁄2 tsp. unseasoned rice vinegar, 1⁄2 tsp. mirin, 1⁄2 tsp. pure or toasted sesame oil, 1⁄4 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.
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 1⁄2 small head of red cabbage (about 1 1⁄2 lb)(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. Set aside.
Da Shrimp
- Spread 1 lb. large shrimp, peeled, deveined, tails removed, out onto a small rimmed baking sheet or large plate. Season liberally with salt and pepper and toss to coat. Return shrimp to a single layer.
- Sprinkle cup cornstarch evenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.
- Heat 1⁄4 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.
Bringing It to the Table
- Thinly slice 2 scallions; set aside for serving.
- Divide farro among shallow bowls, top with cabbage, leaving any juices from cabbage behind, then scatter shrimp over. Finish with gochujang mayo, toasted sesame seeds, and reserved scallions. Extra mayo can be served on the side.
Notes
Do ahead: Farro can be cooked and gochujang mayo and cabbage slaw can be made 3 days ahead; cover and chill separately.