[이연복] 불 없이 5분 여름엔 이거! 이연복 새우칠리냉채

《Ingredients》 Boiled shrimp, cucumber, ketchup, minced garlic, sugar (or honey, oligosaccharide, or allulose), vinegar, oyster sauce, doubanjiang, cooking oil, red chili powder, green onions 《Instructions》 1. Start by making the chili oil simply. Put cooking oil, red chili powder, and finely chopped green onions into a microwave-safe bowl, mix lightly, and microwave. Fragrant chili oil is ready without having to stand in front of a stove. Once it cools slightly, skim off the clear oil floating on top and use it. 2. Make the sauce. Put a generous amount of ketchup into a bowl, and add minced garlic, sugar (or honey, oligosaccharide, or allulose), vinegar, oyster sauce, and doubanjiang. Add the freshly made chili oil and mix to create a sauce that is sweet, sour, and spicy. If you like a sour taste, add plenty of vinegar. It blends with the sweetness to double the umami flavor. 3. Remove the tails from the shrimp and split them in half. If you are boiling them yourself, add a little mirin, green onions, garlic, and a pinch of salt to boiling water and blanch them; this will result in plump, firm shrimp without any fishy taste. 4. Slice the cucumbers diagonally. Green cucumbers are crunchy and delicious these days. 5. Arrange the halved shrimp and cucumbers alternately on a plate, and pile the shredded cucumbers generously in the center for a voluminous presentation. 6. Pour the finished sauce evenly over everything, and you're done! A Chinese restaurant-style chilled shrimp salad is complete, perfect for serving to guests! (The leftover sauce pairs well with seafood like abalone or squid, fried foods, or rice.)