Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant using 16 ingredients and 8 steps. Here is how you can achieve that.

I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.

1. The kimchi sweet vinegar sauce is tastier if it's on the sweet side. Also, by adding gochujang it becomes very rich.
2. This is also delicious made with other seafood (squid, octopus etc.) Recipe by Karun

Ingredients and spices that need to be Prepare to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:

1. 1 large Eggplant (slim Japanese type)
2. 1 Red or green bell pepper (optional)
3. 8 to 10 Peeled shrimp (I recommend black tiger shrimp)
4. 1 tbsp ＊A. Katakuriko - to pretreat the shrimp
5. 1 tsp ＊A. Sake - to pretreat the shrimp
6. 1 piece's worth Finely chopped ginger (or use grated ginger from a tube)
7. 1 heaping tablespoon Vegetable oil for stir frying (or sesame oil)
8. 1 ☆ Mitsuba or chopped green onions as garnish, optional
9. 1 ☆ Mayonnaise, ra-yu
10. For the kimchi sweet-vinegar sauce
11. 50 grams Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
12. 2 tbsp B. Vinegar
13. 1 heaping tablespoon B. Sugar (or honey)
14. 1/2 tsp B. Soy sauce
15. 1 tsp B. Sake
16. 1 B. Toasted sesame seeds, optional

Instructions to make to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

1. Pre-treat the shrimp: Rub the ＊A katakuriko and sake into the deveined peeled shrimp.
2. Prepare the vegetables: Cut the pepper and eggplant roughly into bite-sized pieces. Chop the ginger finely (or use pre-grated ginger from a tube).
3. Make the sweet vinegar sauce with kimchi: Drain off the kimchi lightly and chop it up finely. Add the B. ingredients to this and mix well. Now your sauce is done.
4. Heat vegetable oil or sesame oil in a frying pan and stir fry the chopped ginger from Step 2 over low heat until fragrant.
5. Add the eggplant and pepper to the frying pan, and stir fry over medium heat. Add the shrimp and stir fry until they change color.
6. Add the kimchi vinegar sauce to the pan, and stir fry until there's no moisture left in the pan Sprinkle on some mitsuba or chopped green onions to finish.
7. It's also delicious topped with mayonnaise or ra-yu. Serve chilled in the summer.
8. Variation: Serve it on a bed of rice as a one-plate dish.

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