Looking for the perfect summer dish to seduce flavour-seekers? Look no further than the on-trend Korean flavours of this sizzling sharing plate.

Our Bam Bam Evercrisp™ Lightly Battered Shrimp is tossed in a delicious chojang sauce that combines sweet, sour, spicy and umami flavours. Served on a crisp bed of pickled vegetables, this dish is guaranteed to bring the crunch. Best of all, it gives your millennial customers the big, bold taste they crave.

While its flavour profile has a lot going on, making this sharing plate is a breeze. All you need is our tender and flavourful Bam Bam Evercrisp™ shrimp, plus a few simple ingredients.

The sweet, spicy and tangy flavours in this recipe come mostly from the chojang sauce, which uses gochujang paste as its main ingredient. Available at most Asian grocery stores, this fermented red chili paste is a staple in Korean cuisine. There’s no heat required to create the sauce, and it’s easy to make ahead and refrigerate.

You can easily prepare the pickled vegetables ahead of time, too. When the orders come flying in, simply fry up the shrimp, toss it with chojang sauce and plate with pickled vegetables. Top it all off with a garnish of black sesame seeds and bias-cut green onions, and it’s ready to serve.

This easy seafood dish will bring a fresh summer flare to your menu and get taste buds talking. Stay hungry my friends!

Recipe: Korean Fried Shrimp with Pickled Vegetables and Chojang Sauce

Makes 2 sharing plates (6 small portions)

Ingredients

18 pcs Bam Bam Evercrisp™ Lightly Battered Shrimp

For the chojang sauce:

½ cup gochujang paste

¼ cup ginger ale

¼ cup mirin*

2 tbsp brown sugar

2 tbsp white miso

1 tbsp rice wine vinegar

1 tbsp Japanese soy sauce

For the pickled vegetables:

1 ½ cups carrot, peeled and julienned

1 ½ cups cucumber, peeled, seeded and julienned

1 cup rice wine vinegar

½ cup mirin*

1 tbsp kosher salt

For the garnish:

black sesame seeds

green onion, bias-cut

Method

1. Make the chojang sauce. In a stainless steel bowl, combine gochujang paste, ginger ale, ¼ cup of mirin, brown sugar, miso, 1 tablespoon of rice wine vinegar, and soy sauce. Cover and refrigerate as needed.
2. Make the pickled vegetables. In a mixing bowl, combine the rest of the mirin and rice wine vinegar. Stir in salt to dissolve. Once dissolved, pour over julienned vegetables. Cover and refrigerate as needed.
3. Deep fry Bam Bam Evercrisp™ shrimp according to the directions on the box. In a stainless steel bowl, toss the shrimp with the prepared chojang sauce.
4. To plate, divide ½ cup of pickled vegetables into six small serving vessels. Top each with sauced shrimp and garnish with black sesame seeds and green onions.

*You can substitute seasoned rice wine vinegar for mirin.