BONUS! Week 3: Korean – Sweet Chili Shrimp

I decided to have another go at Korean food, since asian flavors are among my favorite. For dinner I made Sweet Chili Shrimp and served it with some Soba noodles. If you have not tried soba noodles, I suggest you do so. They are delicious! Soba is buckwheat pasta. Traditionally soba is served chilled or in a hot broth, but I usually serve it in the same manner that Americans enjoy regular pasta, hot with seasoning or just butter. This time I seasoned it with a mixture of olive & sesame oils, vinegar, soy sauce and some sesame seeds, and served warm.


Place cleaned, peeled & deveined shrimp in a bowl. Season with salt & pepper, and add 2 tablespoons of sake. Stir to make sure the shrimp are seasoned evenly, and set aside for about 10 minutes.


Heat a frying pan with butter (or oil) and grill shrimp until cooked thru. You may need to do this in several batches, depending on the size of your pan.


When all the shrimp are cooked, set them aside and prepare the sauce.


In medium bowl, combine sweet chili sauce, ketchup, chili garlic sauce, sugar, rice wine, vinegar, water. Mix together cornstarch and water, and add that in too. Stir until completely combined and smooth. Then in a large pan heat sauce to a boil.


Add shrimp to sauce and stir until sauce is thickened. Serve and enjoy!


  • 1-2 lbs shrimp, peeled and deveined
  • salt and pepper to taste
  • 2 Tbsp sake
  • 4 Tbsp sweet chili sauce
  • 3 Tbsp ketchup
  • 1 Tbsp chili garlic sauce
  • 1 Tbsp sugar
  • 1 Tbsp sake
  • 1 Tbsp apple cider vinegar
  • 5 Tbsp water
  • 1 Tbsp cornstarch
  • 1 Tbsp water

adapted from Heart, Mind & Seoul


1 Comment (+add yours?)

  1. Cooking Chicken
    Feb 09, 2013 @ 00:14:38

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