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800 g frozen shrimp
100 ml soy sauce
6 tablespoons honey
2 tablespoon Gochujang (Korean chili paste)
1 tablespoon crushed or minced garlic
500 g red cabbage
1 mango
1 red chili
Flat parsley
2 teaspoons sesame oil
2 tablespoons sesame seeds, black and white
2 teaspoons cornstarch, sifted
1 handful of flat parsley
1 lime
Cape gooseberry/tomatillo or similar fruit
Rice
In a small mixing bowl, combine the soy sauce, honey, Gochujang, garlic, and sesame oil, whisking until a smooth sauce forms.
Next, in a large mixing bowl, toss the shrimp with about 2 tablespoons of the sauce until evenly coated.
Pour the remaining marinade into a large skillet and warm over medium-high heat. Once it reaches a rolling boil, whisk in the cornstarch, then let the sauce bubble until it reduces and thickens, approximately 5 minutes. Remember to whisk periodically as the sauce thickens.
Once the sauce reaches your desired consistency, add the coated shrimp to the skillet and cook until warmed through, about 1 minutes.
Immediately plate and serve, pairing the Sweet & Sticky Korean Shrimp with your choice of rice and finely chopped red cabbage and mango. Garnish with parsley, lime wedges, sesame seeds and cape gooseberry.