Korean Style Hot Shots
Ingredients Hot Shots:
- Monsalwa Chicken crispy shots 1 pack (680g)
- Cooking oil for frying
1. Prepare Korean Sauce:
- Sirka (Vinegar) 2 tbs
- Soy sauce 3 tbs
- Water ¼ Cup or as required
- Water 2-3 tbs
- Cornflour 1 tbs
- Safed til (Sesame seeds) toasted 1 tsp
- Til ka tel (Sesame oil) 1 tbs
- Sesame seeds
- Spring onion leaves
- Dried Thai red chillies 6-8
- Water 2 tbs or as required
- Cooking oil 2 tbs
- Lehsan (Garlic) chopped 1 tbs
- Tomato ketchup 4 tbs
- Brown sugar powdered 3-4 tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
Directions:
- In a wok, heat cuisine oil painting and deep shindig funk crisp shots on medium honey until golden brown( 2- 3 twinkles) & set away.
1. Prepare Korean Sauce:
- In a spice mixer, add dried Thai red chillies, and water, grind well & set away.
- In a wok, add cuisine oil painting, garlic & sauté until lightly golden.
- Add tomato ketchup, brown sugar, red chilli greasepaint, swab, thai red chillies paste, ginger, and soy sauce & blend well.
- Add water, mix well & cook for a nanosecond.
- In cornflour, add water & whisk well.
- Gradationally add dissolved cornflour & blend well until the sauce thickens.
- Now add fried funk crisp shots & give it a good blend to unevenly cover funk shots.
- Add sesame seeds, and sesame oil painting & blend well.
- Garnish with sesame seeds, and spring onion leaves & serve!