Popcorn Shrimp with Miso Glaze and Popcorn Furikake
Ingredients: Shrimp, Buttermilk, Salt, Neutral oil, Sorghum · 45 min cook time · 450kcal · ~₩25,500
Ingredients
500g Shrimp, 200ml Buttermilk, 1꼬집 Salt, 500ml Neutral oil, 50g Sorghum, 3줄기 Scallions, 100g Mayonnaise, 15ml Agave, 10ml Sriracha, 20g Miso, 50g Cornstarch, 50g All-purpose flour, 2장 Nori sheets, 10g Toasted sesame seeds, 5g Red chili flake, 5g Togarashi, 5g Bonito flake, 2g Coarse salt (Maldon sea salt)
Instructions
1. Marinate the shrimp by adding them to buttermilk with a pinch of salt and tossing to coat. Set aside.
2. Heat neutral oil in a pan for popping the sorghum. While the oil heats, slice scallions into fine julienne for garnish.
3. Prepare the miso mayo by combining mayonnaise, agave for sweetness, sriracha for spice, and miso for depth of flavor and umami.
4. Add sorghum to the hot neutral oil and continually move it in a circular motion to ensure even heat distribution. It will start to puff almost instantaneously, taking about a minute. Once puffed, set aside.
5. Prepare the dredge by mixing equal parts cornstarch and all-purpose flour. This mixture will give the shrimp a light crispiness.
6. Dredge the marinated shrimp in the cornstarch and flour mixture, ensuring it's well coated. Place the dredged shrimp on a rack to drain off excess flour, allowing the shrimp to absorb the coating and create a light batter.
7. Prepare the popcorn furikake by combining toasted nori sheets (toasted over an open flame for crunch and smoky flavor), toasted sesame seeds, red chili flake, togarashi, and bonito flake. Blend or chop to a fine powder. Add a little coarse salt.
8. Fry the dredged shrimp in oil heated to 350°F (175°C) until opaque and lightly pink, which takes about 2 minutes. Do not overcrowd the fryer; cook in batches if necessary.
9. Toss the fried shrimp with the miso sriracha mayo. Add as much as desired.
10. Add some of the popped sorghum and the popcorn furikake to the sauced shrimp and gently toss.
11. Garnish with the sliced scallions and serve immediately.
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