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Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo
Ingredients
  • ¼ tsp. kosher salt, plus more
  • 1 cup semi-pearled farro or wheat berries, rinsed
  • ⅓ cup Kewpie mayonnaise
  • 4 tsp. (or more) gochujang (Korean hot pepper paste)
  • 3½ tsp. (or more) honey, divided
  • 1 tsp. (or more) gochugaru (coarse Korean red pepper powder)
  • ½ tsp. plus 3 Tbsp. unseasoned rice vinegar
  • ½ tsp. plus 2 Tbsp. mirin
  • ½ tsp. (or more) pure or toasted sesame oil
  • Freshly ground black pepper
  • ½ small head of red cabbage (about 1½ lb.)
  • 2 scallions
  • 1 lb. large shrimp, peeled, deveined, tails removed
  • ⅓ cup cornstarch
  • ¼ cup (or more) vegetable oil
  • Toasted sesame seeds (for serving)
Note: Ingredients may have been altered from the original.
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