Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo

Step 1

Cook1 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. Mix⅓ 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 remaining3 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 slice½ 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 slice2 scallions; set aside for serving.

Step 4

Spread1 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

Sprinkle⅓ cup cornstarchevenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.

Step 6

Heat¼ cup vegetable oil在一个大在高粘锅。一次油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.