Fried Shrimp with Crispy Rice (Nurungji Saeu Twigim)

Photo: Korea Ministry of Food and Drug Safety

Fried Shrimp with Crispy Rice (Nurungji Saeu Twigim)

Name: Fried Shrimp with Crispy Rice (Nurungji Saeu Twigim)
Cuisine: South Korea
Ingredients: 100 g shrimp (100g); 0.3 g salt (0.3g); 0.02 g ground pepper (0.02g); 100 g tempura flour (100g); 50 g egg (50g); 50 g scorched rice (nurungji) (50g); 200 g frying oil (200g); 100 g Sauce: orange juice (100g); 10 g sugar (10g); 10 g vinegar (10g); 20 g Side vegetables: baby greens (20g)

누룽지새우튀김

Side dish · Fried

Side dishesCourse

558kcal · per serving

Not spicySpice

No pork

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Recipe

Fried Shrimp with Crispy Rice (Nurungji Saeu Twigim)

Not spicyNo porkNo meat or alcoholContains: egg, gluten, shellfish

Ingredients Tap an ingredient to check it off

Servings1

shrimp새우(100g)
100 g
salt소금(0.3g)
0.3 g
ground pepper후춧가루(0.02g)
0.02 g
tempura flour튀김가루(100g)
100 g
egg달걀(50g)
50 g
scorched rice (nurungji)누룽지(50g)
50 g
frying oil튀김기름(200g)
200 g
Sauce: orange juice소스 : 오렌지주스(100g)
100 g
sugar설탕(10g)
10 g
vinegar식초(10g)
10 g
Side vegetables: baby greens곁들임채소 : 어린잎(20g)
20 g

Nutrition per serving

558kcal

63.5gCarbs

23.5gProtein

23.3gFat

156.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the shrimp and season with salt and pepper.
Soak the baby greens in cold water.
Mix the egg into the tempura flour to make the batter.
Coat the seasoned shrimp in the batter.
Deep-fry the scorched rice in oil at 170 C, and fry the batter-coated shrimp as well.
Gently reduce the orange juice, sugar, and vinegar in a pot to make the sauce. Drain the baby greens from the cold water, remove the moisture, spread them on a plate, and top with the fried scorched rice and fried shrimp to finish.

💡 TipA fruit sauce adds a sweet-and-sour taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.