Baek Jong Won’s Super Easy Cream Shrimp
2-3 people when served with rice
2-3 people when served with rice
Fried Shrimp
Cream Sauce
First Shrimp Fry
  1. If using frozen shrimp, run the shrimp under cold water for about 3-5 minutes. Clean shrimp as needed removing black vein that runs along the center back.
  2. In a medium sized bowl, whisk together the 2 C frying mix and 1C cold(!) water. If the water is not cold, add in some ice cubes. 
  3. Place the shrimps into the frying batter. Make sure all the shrimps have a good even thick coating of batter. 
  4. Add cooking oil to a saucepan and over medium heat, bring oil to about 350 degrees F (180 C).  *If you don’t have a candy/oil thermometer, to test the oil, drop a dot of the frying batter to the oil. The batter should drop to the bottom of the pan and in about 3 seconds float back to the top.  Or with a wooden chopstick, place it into the oil and the sides of the chopstick should slightly bubble. This is when your oil is ready!
  5. Add the shrimp to the pan and fry your shrimp until golden brown. Just about 3 minutes or so. If you’re new to frying, add in 3-4 shrimps at a time. Don’t overcrowd the pan. Make sure the shrimps do not stick together when you first add them into the oil.  Place the fried shrimp on a paper towel lined dish or mesh bowl to drip out the excess oil. 
Cream Sauce
  1. In a small frying pan on low heat add the 1/2 C mayonnaise, 1/4 C sugar and 2 Tbsp of vinegar. Mix together until just combined and set aside to finish the shrimp. *Do not overheat, the mayonnaise can begin to separate.
Double Fry and Finish
  1. Double frying is the best! Fry the shrimp one more time for only about 30 seconds to 1 minute to get the extra crisp without burning the shrimp.
  2. After the shrimp is all double fried, turn on the sauce pan to low heat, dump all of the fried shrimp into the sauce and mix!
  3. Make sure all the shrimps have been fully coated with the sauce, plate it on a plate. Sprinkle some parsley.