Local shrimp sauce

I went to a Chinese restaurant and my sister ordered the shrimp in black bean sauce and i though it would not taste delicious, to my surprise, it ended being the best tasting meal at our table. Ever since I've been craving shrimp in black bean sauce, so I went ahead and create my own and it turned out amazing. I love it and I even made it with chicken breast. I hope you will try my recipe and enjoy it as much.

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 sometimes feel like eating Chinese food, but I don't make it much since it's quite high in oil. I tried to make this dish as oil-free as possible.Sweet chilli sauce is the key to this dish. I used homemade mayonnaise this time. If you serve this dish with finely shredded cabbage it will make the dish itself lighter.You don't want to waste even the shells of the shrimp. They will yield good flavour to the dish. When you discard the shells they are cooked so they won't be so smelly. Recipe by Kukkuri

I didn't have dressing, so I made Aurora sauce with mayonnaise and ketchup. I made too much of it, so I poured it on shrimp which happened to be my side dish. It was delicious. This is how I created this recipe.It will be beautiful if you add garlic shoots or parsley for color in your bento. Recipe by Chan

The girlfriend asked me to cook her something prawn-y for our anniversary dinner so I came up with this. It came out well enough for her to ask for it two nights in a row so I figure it's good enough to share (the side dish is a baked polenta round with melted goat cheese).

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

I didn't have enough shrimp to make my usual shrimp-and-mayonnaise, so I increased the volume by adding onions, and egg to make the flavor mild and well rounded!The shrimp will become tough if you cook them for the entire time, so make sure to remove them from the pan for a bit . For 6 people. Recipe by JUNSEI mama

I love eating broccoli covered with thick sauce.I was cooking sakura shrimp, and I had broccoli so I just combined them together.You can microwave the broccoli instead of boiling it during Step 1 if you like. For 2 servings. Recipe by Tooruyomecchi

I love to eat pasta. So i creative my own version penne with shrimp in pesto sauce.Thumbs up.👍

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-

I love shrimp and avocado, and I wanted to eat it in the tastiest way possible.Cook the shrimp by boiling it, or use whichever cooking method you prefer. For about 3 servings. Recipe by uronn

I made a Japanese-style Shrimp Scampi! I guarantee it's so delicious and it's so easy. Good with rice and pasta! I hope you like it.

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 an easy recipe for shrimp with mayonnaise sauce, because it's my child's favorite dish. You can eat tons of veggies since there's lots of sauce!I recommend using black tiger shrimp -- they're especially plump and delicious!To cook larger shrimp faster, cut it in half lengthwise after peeling and deveining. Recipe by Mayo

I love shrimp and always trying to find a way to use it. I came up with this one last night for dinner.

I thought that I could make shrimp with mayonnaise easily using sweet chili sauce, so I tried it out. I adjusted the recipe to be simple and delicious using just a few ingredients.The sweet chili sauce has umami, so only a few ingredients are needed to make this easy and delicious dish. I served the shrimp on a bed of mizuna greens, and they were also delicious on a bed of deep fried harusame glass noodles. For 3 to 4 servings. Recipe by Lesser Panda

A few days ago, I went to a restaurant and bought a bottle of XO sauce to try. It's mildly spicy, not too aromatic, but still quite tasty! So, I decided to stir-fry asparagus with scallops and shrimp. The mild spiciness goes well with rice! You can adjust the amount of asparagus to your liking; I bought about 6 to 7 stalks. Asparagus is delicious, and I also love shrimp. I had some leftover baby corn in the fridge, so I added that too!

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

Shrimp balls are from a found recipe, the sauce I improvised. For the shrimp, I'm giving the quantities in the original recipe but I made only a 1/3 batch myself. It's actually fairly involved and I'm honestly not sure it's worth the effort but I did like the results.

Last summer, our garden produced so many peppers that I had no idea what to do with, so I dried them and crushed them into flakes and powders. I love spicy stuff, so I figured I would try to make a hot sauce. This recipe is what I came up with after reading through dozens of hot sauce recipes. Most hot sauces are made from fresh peppers so I had no idea how this would come out. This sauce is sweet and spicy with good flavor. I use dasher bottles to store the sauce and I keep it refrigerated , to be safe, since I have no idea if it can be stored on a shelf without spoiling.

Shrimp paste is salty in flavour and has a strong preserved shrimp smell. Its a seasoning used in cooking vege, chicken and meat. We use Lee Kum Kee brand for steaming with pork belly and this dish is savoury, salty and sweet, goes well with white rice. It is one of my favorite dish and everytime I have this must add more rice!

I don't really have to story for this sauce, i kind of thought of making it out craving for shrimps

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

Chinese food at restaurants is delicious, but the calories. The whole family loves Chinese food, so I try making it at home by cutting calories without changing the volume. Please give my recipes a try.Please adjust the sweetness and spiciness to your taste. If you pat the shrimp dry carefully before coating it with the katakuriko, the katakuriko coating won't fall off when you boil the shrimp. The secret to making sure the shrimp have good plump texture is to not overboil them! The key to making this dish delicious it to prep the shrimp properly, and to finish it up quickly. Recipe by Heartful Kitchen Rei

I wanted to use a duxelle-type sauce in a paper-packet cooked dish.The butter tends to burn easily, so adjust the heat while you are sautéeing the ingredients.Close up the edges of the paper packet securely since some water will come out of the ingredients while they cook.I butterflied the shrimp, but you can chop them up roughly instead, whatever you like. Recipe by Satoyoko

This method of soaking shrimp in soda comes from Anutida Watcharapirom. Thank you very much! This technique can be used anytime. We've adapted it to our own style as a snack for the guys watching soccer.

Had some shrimp and it’s GAME DAY!!! Seasoned them up with a few things and were grubbing healthy! Sounded good til I realized I was out of cocktail sauce AND ketchup?!?! How does that even happen?? So I did what I do best. IMPROVISE! Had some sweet heat chili sauce and a fresh bottle of raw horseradish. Match made in heaven.

I'm so hooked on to this sweet and sour sauce, and I've been creating new recipes using them.The shrimp is super plump.Devein the shrimp with a toothpick if the veins bother you.The tartness goes away completely, so make sure to add lots of vinegar.Because this is so simple, you don't need to make shrimp with chili sauce that's complicated and needs lots of ingredients V. For 2 servings. Recipe by Beru

I recreated my favorite shrimp with mayonnaise. Most recipes use condensed milk, but since I don't keep it on hand, I substituted with milk and honey, and it turned out delicious.By making cuts in the shrimp, you can avoid deep frying, and sautè them in a frying pan.The texture turns out tender, and since the shrimp look bigger, the dish looks more festive. Recipe by To-mi mama