You can just use a bit of water + white grape juice or just water + apple juice. Enjoy

So wonderful to hear that you enjoyed this recipe. It sounds you did everything right and you were very smart to use maple syrup in lieu of rice syrup. I actually like using maple syrup for my myeolchi bokkeum (dried anchovy banchan) instead of mul-yeot or corn syrup like most Korean recipes do. Thank you so much for kind comment. Have a great day!

This dish is marvelous. I ignored all the timing especially because I only had half the amount of these shrimp. I used my eyes AND my mouth, tasting every here and there to see how they were crisping. Once my frequent mixing and stir frying got me to a crispy result, I adding in the sugar where it was now time to keep those babies moving constantly since sugar contributes to browning. Once it began to brown a bit more it was time to add maple syrup since I sadly discovered I was all out of my rice syrup. I kept it moving and it short time it was even a little deeper. I removed it quickly from the flame and kept it moving still (hot pan). So lovely. Thank you for the awesome recipe.

Hi,
You could use white wine (less fragrant ones) and add a bit more sugar. Or just use water and a bit more sugar – that should work too. Hope it turns out good! Good luck!

No, no need to rinse the shrimp. Actually I think it would be better not to. You could toss it in a sieve a few times to maybe get rid of some powdery stuff if you think that’s needed. You are very welcome and thank you for asking!

These shrimps are terribly addictive! I made them tonight. They came out darker than yours because I used muscovado sugar (that’s all I had) and at the end used honey. The shrimp were the headless type, like yours.

The balance of sweet and salt makes them one of those snack type foods that if you eat one, then you eat two and then…..threefourfivesix….. no wonder your daughter loves to eat these.

Thanks for the recipe.

Great question! I actually don’t use fructo-oligo-saccharide in my cooking. I know that many Koreans use a variation of oligo-saccharide(often just labled Oligodang 올리고당) in their cooking instead of corn syrup these days but in general, I’m just not a fan of using anything less than 100% natural with minimal artificial process involved. And from what I’ve read, there’s research that shows FOS actually irritates the bowel so not sure if that’s a good thing. For sweetness, I only use organic sugar, maple syrup, honey and rice syrup(jochung조청). Korean rice syrup is made by basically cooking rice and milled malt barley together. You can use maple syrup instead of jochung – that should work OK too. Thank you SO much for asking. I am currently working on an ebook of HOW to buy Korean ingredients – FAQ and I think I will include this in there!

And haha.. yes, anchovies, I think I wrote in my post that my husband keeps eating them even before dinner is ready…Have a great weekend~