15.364 Red Shrimp with Deep-Fried Doufu , Bamboo Shoots, Broccoli in Eggy Gravy

Cycle 15 – Item 364

3 (Fri) January 2024

Red Shrimp with Deep-Fried Doufu , Bamboo Shoots, Broccoli in Eggy Gravy

4.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Very pleasantly surprised to find jumbo “red” shrimp sashimi at J-Mart.  Though icked out by the idea of actually eating them raw – even at high-end restaurants, amaebi always creeped me out – I figured that they must be primo fresh.  Even better, they’re shelled and deveined (alas, tails still on), ready to go.

Not cheap at 1,190 won per piece (23,800 won for 20 pieces), but perhaps worth the price considering that large-sized shrimp dishes at Chinese restaurants in Korea can run upwards of 100,000 won (see for example 14.271 Dimsum).

It started out as a simple Cantonese-style ginger-garlic stir-fry, but at the end I tossed in some leftover scrambled egg (from a soup that I was also making), so the sauce turned into an eggy gravy – just the way I like it.

Sorta like lobster sauce (see for example 13.225 Shrimp & Scallops with Broccoli in Lobster Sauce).

The shrimp were perfectly fresh, perfectly sweet, perfectly tender.

Maybe the best Chinese dish that I’ve ever made.

(See all GLOBAL FOOD GLOSSARY)

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