Crispy Shrimp with Gochujang mayo, ferro and Slaw

4 servings

Ingredients

• 1/4 tsp. kosher salt, plus more

• 1 cup semi-pearled farro, rinsed

• 1/3 cup + 1 heaping tbsp Hellmans or other good mayonnaise

• 1 tbsp white wine vinegar

• 4 tsp. (or more) gochujang (Korean hot pepper paste)

• 5 1/2 tsp. (or more) honey, divided

• 1 1/2 tsp. (or more) gochugaru (coarse Korean red pepper powder)

• 1/2 tsp. plus 4 Tbsp. unseasoned rice vinegar

• 1/2 tsp. plus 3 Tbsp. mirin

• 1/2 tsp. (or more) pure or toasted sesame oil

• Freshly ground black pepper

• 1/2 small head of red cabbage (about 1½ lb.)

• 2 scallions

• 1 lb. large shrimp, peeled, deveined, tails removed

• 1/3 cup cornstarch

• 1/4 cup (or more) vegetable oil

• Toasted sesame seeds (for serving)

Preparation

Cook 1 cup semi-pearled, rinsed farro, in a medium pot of boiling, salted water, maintaining a simmer and stirring occasionally, until tender but not mushy, 20–35 minutes, depending on package instructions. Drain well and set aside.

Meanwhile, make the gochujang mayo. Mix mayonnaise, 4 tsp. gochujang, 2 1/2 tsp. honey, 1 tsp. gochugaru, 1/2 tsp. unseasoned rice vinegar, 1/2 tsp. mirin, 1/2 tsp. pure or toasted sesame oil, 1/4 tsp. kosher salt, and several cranks of freshly ground black pepper in a small bowl to combine. Taste and add more gochujang and gochugaru for a spicier sauce or more honey and sesame oil for a milder version.

Next, make the cabbage slaw. Whisk remaining 4 Tbsp. unseasoned rice vinegar, 3 Tbsp. mirin, 3 tsp. honey, and a few pinches of salt and pepper in a large bowl until smooth. Thinly slice half of a small head of red cabbage (about 1-1/2 lb.). (You should have about 4 heaping cups.) Add to bowl with dressing and toss cabbage with your hands until softened and evenly coated, about 30 seconds. Taste and season with more salt and pepper if needed.

Thinly slice 2 scallions and set aside as a condiment.

Spread 1 lb. large shrimp, peeled, deveined, tails removed, out onto a small rimmed baking sheet (a large plate also works). Season liberally with salt and pepper and toss to coat. Return shrimp to a single layer.

Sprinkle 1/3 cup cornstarch evenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.

Heat 1/4 cup vegetable oil in a wok or large skillet over high. Once oil is hot, reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan. Dont crowd the pan so you may need to work in batches and add more oil. Cook, adjusting heat if needed and turning once, until barely golden brown, about 2 minutes per side. Transfer shrimp to a bowl. Do not overcook.

To serve, divide farro and cabbage (drained) among bowls, then scatter shrimp over. Top with gochujang mayo, toasted sesame seeds, and reserved scallions.

Adopted from a Bon Apetit recipe

Urban Cowgill
December 2022AY/PAUSE BUTTO

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