When it comes to preparing shrimp, I always thought there were just two methods: simply seared in butter or olive oil, or heavily battered and deep-fried. My mom taught me an easy trick that provides a low-effort, barely breaded middle path: dredging seasoned shrimp in cornstarch and pan-frying them over high heat (the high heat and liberal use of oil are key to producing a crispier result). The thin dusting of starch may not seem like much, but it adds texture while keeping the shrimp tender. And they pair well with the vinegar-based cabbage slaw and punchy gochujang-spiked mayo. A bed of farro and a healthy sprinkle of scallions and toasted sesame seeds round out this bright flavor-packed dish. Though the recipe is made up of a few different components, the mayo, slaw, and farro can all be made ahead and assembled with the shrimp just before serving. —Joy Cho
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What you’ll need
Medium Pot with Lid
$160 $150 At Amazon
Wooden Spoon
$8 $7 At Amazon
Mesh Sieve
$16 At Amazon
Measuring Cups
$18 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Small Bowl
$18 At Amazon
Large Bowl
$25 At Amazon
Whisk
$12 $10 At Amazon
Cutting Board
$10 At IKEA
Small Rimmed Baking Sheet
$22 At Amazon
Large Nonstick Skillet
$50 At Amazon
Tongs
$18 $14 At Amazon
Wire Rack
$23 At BA Market
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook 1 cup semi-pearled farro or wheat berries, rinsed, in a medium pot of boiling salted water, maintaining a simmer and stirring occasionally, until tender but not mushy, 20–35 minutes, depending on grain. Drain well and set aside. (Alternatively, skip the cooking and use 2 cups leftover cooked grains.)
Step 2
Meanwhile, make the gochujang mayo. Mix ⅓ cup Kewpie mayonnaise, 4 tsp. gochujang (Korean hot pepper paste), 1½ tsp. honey, 1 tsp. gochugaru (coarse Korean red pepper powder), ½ tsp. unseasoned rice vinegar, ½ tsp. mirin, ½ tsp. pure or toasted sesame oil, ¼ 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.
Step 3
Next, make the cabbage slaw. Whisk remaining 3 Tbsp. unseasoned rice vinegar, 2 Tbsp. mirin, 2 tsp. honey, and a few pinches of salt and pepper in a large bowl until smooth. Thinly slice ½ small head of red cabbage (about 1½ lb.). (You should have about 4 heaping cups.) Add to bowl with dressing and massage 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; set aside for serving.
Step 4
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.
Step 5
Sprinkle ⅓ cup cornstarch evenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.
Step 6
Heat ¼ cup vegetable oil in a large nonstick skillet over high. Once oil is hot, reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (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 wire rack.
Step 7
To serve, divide farro and cabbage among bowls, leaving any juices from cabbage behind, then scatter shrimp over. Top with gochujang mayo, toasted sesame seeds, and reserved scallions.
Do ahead: Farro can be cooked and gochujang mayo and cabbage slaw can be made 3 days ahead; cover and chill separately.
