The nice woman at the Chinese restaurant I go to about 4 times a week taught me this recipe, so I wrote it up so anyone could make it in the comfort of their own home!Shrimp has all sorts of interesting textures depending on how you prepare it. Recipe by Kyouryouri-Yamahisa-

Shrimp in chili sauce is a Chinese standard.If you take your time the shrimp will get overcooked and tough, so watch out!To serve this to small children, just omit the doubanjiang. Recipe by Cooking S Papa

I wanted to make a simple chili shrimp, so to make sure I couldn't fail, I made it after I mixed the sauce .Add doubanjiang to the flavoring when you want to spice it up. This will be more authentic if you add green onions. Recipe by Ririri-n

I wanted to make this as a simple bento item that could be eaten over rice.Not so much frying in oil, but rather like a stir fry. Use only a small amount of vegetable oil.It is coated in katakuriko, then fried, so you get a nice thick sauce. Coriander will give this a more authentic touch. For 2 bento portions. Recipe by Keeyouu

I used to coat the shrimp in katakuriko and then fry them, but then I saw recipe that boiled them so I decided to try it. Since it turned out quite delicious, I've started making this dish that way. These also taste good if you coat the shrimp in tempura coating and fry them, before seasoning them with the sauce. It will become a very filling dish.Please adjust the amount of doubanjiang to your preferences. Don't boil the shrimp for too long or they will become tough. You can optionally add 1 egg as a topping at the end, which will make the spiciness a bit milder but it will be just as delicious. Recipe by Yuuyuu0221

I wanted to eat shrimp in chili sauce, but I only had a little shrimp...but I had lots of delicious potatoes...so why not mix them together?Please adjust the microwaving time depending on your microwave oven.Putting a slit down the back of the shrimp, will make them curl up nicely.The potatoes are used with their skins on, which prevents them from falling apart when you stir fry them.Use plenty of shrimp if you have them. Recipe by *yuki*

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.-When shelling the shrimp, crushing the tail several times with your finger will allow you to cleanly shell them all the way to the tail.-Thoroughly coating the shrimp in katakuriko and fragrantly cooking the breading in lots of oil will yield a rich and delicious shrimp and mayo dish without having to deep fry. Recipe by ryueru

I wanted to eat this as one dish.- This uses a lot of ingredients, so I think it will go more smoothly if you prepare them beforehand .- You can use milk if you do not have heavy cream. Add a bit more milk than the amount of cream in this recipe. Recipe by Run mama

Chili sauce and tartar sauce make a great combination.To make it easier, you can use store-bought tartar sauce. Recipe by Cooking S Papa

I came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.Add half of the Japanese leek while stir-frying and add the rest at the end, so you can enjoy both its flavor and its crunchy texture.The chili sauce can be used for regular shrimp chili as well.Adjust the amount of doubanjiang to your preference. Recipe by Aroha55

I first learned about sweet chili sauce on Cookpad. I wondered if this could make a quick shrimp in chili sauce. I found a bottle at the supermarket and tried it with roast chicken and pork. The label said it has chili peppers, sugar, vinegar, sesame, and lots of other spices. I looked through other Cookpad recipes that used the sauce, and combined it with microwave recipes by Harumi Kurihara (a TV cooking star and cookbook author) to make a super-fast shrimp with chili sauce.This is even easier if you use peeled shrimp. The microwave cooking time varies depending on the size and amount of shrimp, so stop the microwave a little early and check. Recipe by Okaraseijin

I cut out the step of deep frying the shrimp, and just mixed the seasonings together for the sauce. It's an easy recipe but tastes authentic!Before washing the shrimp, rub with some salt, katakuriko potato starch flour, and water before rinsing. This will help clean it. Japanese leek varies in thickness, so if you have a thick stalk, just use 1/3. Adjust the amount of doubanjiang to your preference (1 tablespoon is too spicy for small children or the elderly). Recipe by Muuko