Recipe by Judy Joo
Start to Finish: 45 minutes
Servings: makes 4 sandwiches
1/2 cup mayonnaise (preferably Kewpie)
3 tbsp. cabbage kimchi with juices, chopped
1 tbsp. rice vinegar
1 tsp. Dijon mustard
Vegetable oil, for frying
4 tbsp. butter
4 submarine rolls, split
1/2 cup cornmeal
1/2 cup flour
6 tbsp. cornstarch
2 tbsp. gochugaru (Korean-style red pepper) or 1 tsp. crushed red pepper
2 1/2 tsp. garlic powder
2 1/2 tsp. onion powder
1/4 tsp. baking powder
2 1/2 oz. vodka
20 large shrimp (preferably Gulf shrimp), peeled and deveined, tails removed
Shredded iceberg lettuce, thinly sliced tomatoes, and lemon wedges, for serving
1. In a small bowl, mix the mayonnaise, kimchi with juices, vinegar, and Dijon; season with salt and pepper. Cover and refrigerate the rémoulade.
2. Preheat the oven to 225°. Add about 2 inches of oil to a large heavy pot. Heat over medium-high until a deep-fry thermometer registers 350°.
3. Spread the butter on the cut sides of the rolls. Heat a nonstick skillet over medium-low. Working in batches, add the rolls to the skillet, cut-side down. Cook until golden brown, about 5 minutes. Place on a baking sheet and transfer to the oven to keep warm.
4. In a large bowl, whisk the cornmeal, flour, 3 tbsp. cornstarch, the gochugaru, garlic powder, onion powder, baking powder, and 1 tbsp. salt. Add the vodka and about 1/2 cup water; whisk until smooth. (The batter should be the consistency of paint.)
5. Place the remaining 3 tbsp. cornstarch in a medium bowl. Working in 3 batches, dredge the shrimp in the cornstarch, then dip in the batter and gently shake off any excess. Add the shrimp to the oil. Fry until golden brown and cooked through, 2 to 3 minutes per batch. Transfer to paper towels to drain.
6. Divide the shrimp among the roll bottoms. Top with lettuce and tomatoes. Spread the roll tops with the rémoulade and set in place. Serve with lemon wedges.