Low-sodium chili sauce can be made spicy by adding chili oil to complement the low-sodium taste.
Calories
192kcal
Carbs
16.3g
Protein
10.7g
Fat
8.9g
Sodium
159mg
Ingredients
Main
Others
White Shrimp 40g, Ketchup 4g, Green Onion 6g, Starch Powder 3g, Flour 6g, Egg 10g, Green Peas 4g, Cooking Oil 5g, Sesame Oil 0.5g [About the Sauce] 저나트륨칠리소스:Doubanjiang (Fermented Chili Bean Paste) 1g, Chili Oil 3g, Sugar 6g, Garlic 2g, Ginger 0.2g, Rice Wine (Cheongju) 2g, Vinegar 3g
Finding these ingredients in the US
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Starch PowderPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
Nutrition Facts
Per 100g of main ingredientsGreen Onion
- Contains iron (0.82mg) — helps your blood carry oxygen
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Egg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Clean the shrimp and remove moisture.
🔍Make a batter with egg, starch, and flour and coat the shrimp.
🔍Coat the shrimp with batter and deep-fry twice in 170℃ cooking oil.
🔍Chop the green onion, garlic, and ginger.
🔍Heat chili oil in a pan, add 2 and stir-fry, then add rice wine, doubanjiang, and ketchup and stir-fry, add water, and season with sugar and vinegar.
🔍Reduce briefly, add the fried shrimp and green pea, adjust the thickness with starch water, and finally add sesame oil.