Easy and Authentic Shrimp With Chili Sauce

Name: Easy and Authentic Shrimp With Chili Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 15 Shrimp (8 to 10 cm long with shells on); 1 dash Salt, pepper, and sake (to flavor the shrimp); 1 clove Garlic; 1/2 knob Ginger; 1/2 Japanese leek; 1 tbsp Doubanjiang; 3 tbsp ■ Ketchup; 1 tbsp ■ Sake; 1 tbsp ■ Sugar; 1/2 tsp ■ Soy sauce; 1 tsp ■ Chicken soup stock granules; 1 tbsp ■ Katakuriko; 150 ml ■ Water; 1 Katakuriko; 1 Vegetable oil; 1 Bok choy (optional)

cookpad.japan @cookpad_jp

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

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!

cookpad.japan @cookpad_jp

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!

Saved

Ingredients

4 servings

15Shrimp (8 to 10 cm long with shells on)
1 dashSalt, pepper, and sake (to flavor the shrimp)
1 cloveGarlic
1/2knob Ginger
1/2Japanese leek
1 tbspDoubanjiang
3 tbsp■ Ketchup
1 tbsp■ Sake
1 tbsp■ Sugar
1/2 tsp■ Soy sauce
1 tsp■ Chicken soup stock granules
1 tbsp■ Katakuriko
150 ml■ Water
1Katakuriko
1Vegetable oil
1Bok choy (optional)

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Steps

1

Remove the shells and tails off the shrimp and de-vein. Rinse the shrimp and pat dry. Flavor with salt, pepper and sake, and let rest.
2

Boil the bok choy and arrange on the serving plate.
3

Finely chop the garlic, ginger, and leek.
4

Mix the ■ together and avoid clumps (if you mix all the ingredients except the water first, then add the water, you can avoid clumps). This is the sauce for the shrimp.
5

Coat the shrimp from Step 1 with katakuriko, and shake off the excess.
6

Heat a generous amount of oil in a pan and cook the shrimp on both sides. When the shrimp cooks, wipe off the excess oil from the pan, leaving about 1 tablespoon.
7

Push the shrimp to the side and the oil to the empty space. Put the doubanjiang in the empty space and stir fry quickly. Add the garlic and ginger and stir fry.
8

When it becomes fragrant, add the leek and stir fry quickly.
9

When the leek is cooked, mix with the shrimp.
10

Give another good stir to the sauce from step 4 and pour into the pan. Stir and simmer.
11

When the sauce comes to a boil and is thickened, the dish is done.
12

Transfer to the serving plate lined with bok choy.