16medium shrimp41 – 50 per pound sizes, peeled, tail on, and deveined
8thin asparagus stalks
16thin green onionsscallions
Sweet and sour gochujang sauce:
1tablespoonlemon juiceor vinegar
1tablespoongochujangKorean red chili pepper paste
Mix well and set aside.
Bring a medium pot of water to a boil. Add the shrimp, and cook briefly, about a minute. Quickly drain and dump in cold water to stop cooking. Drain. You can cut small slits on the inner curve of the curled up shrimp to flatten a little for easier wrapping.
Remove the tough ends of the asparagus. Cut into about 2-inch lengths. Blanch them in salted boiling water until softened, about a minute. Remove with a strainer, and shock in cold water. Drain. To the same pot of boiling water, add the white parts of the green onions, and hold for about 30 seconds before submerging the whole scallions briefly to soften, about 20 seconds. Drain, and shock in cold water. Pat the green onions dry with a kitchen towel or paper towel by gently pressing to remove excess water.
To assemble, hold a shrimp and an asparagus piece together along with the white end of a green onion. Tie them together by wrapping the other end of the green onion around the shrimp and asparagus several times.
Use a chopstick or a toothpick to tuck the end of the green onion into the roll. Serve with the gochujang sauce.