Shrimp In Chili Sauce (A Restaurant Dish at Home)
cookpad.japan @cookpad_jp
I love shrimp in chili sauce. This recipe is the result of lots of experimentation.
Don't overcook the shrimp, or they'll be tough.
The texture of the shrimp is very important.
If small children will be eating this, adjust the amount of doubanjiang. For 4 servings. Recipe by nitcho_PR
Shrimp In Chili Sauce (A Restaurant Dish at Home)
I love shrimp in chili sauce. This recipe is the result of lots of experimentation.
Don't overcook the shrimp, or they'll be tough.
The texture of the shrimp is very important.
If small children will be eating this, adjust the amount of doubanjiang. For 4 servings. Recipe by nitcho_PR
Cooking Instructions
- 1
Finely chop the leek, ginger and garlic.
- 2
Combine the shrimp with the salt, pepper, sake, and egg whites in a bowl. Add the katakuriko and oil and mix together.
- 3
Make the combined seasonings. Put all the ingredients except for the doubanjiang and katakuriko dissolved in water in a bowl and combine.
- 4
Put a generous amount of oil in a pan and add the shrimp while the oil is still lukewarm. Shallow-fry the shrimp over high heat.
- 5
When the shrimp have turned red, drain in a colander or sieve.
- 6
Add a little oil in the pan and stir fry the ginger, garlic and doubanjiang. When it's fragrant, add the leek and continue stir frying.
- 7
Add the combined seasonings and bring to a boil, then add the fried shrimp. Thicken the sauce with katakuriko dissolved in water, add a beaten egg, stir slowly, and it's done.
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