Easy and Authentic Shrimp With Chili Sauce
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
Easy and Authentic Shrimp With Chili Sauce
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
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Authentic Shrimp with Chili Sauce in 15 Minutes Authentic Shrimp with Chili Sauce in 15 Minutes
I was aiming for a simple and yet very tasty recipe! This is my own variation of a recipe that was taught to me by a friend.-Please adjust the amount of doubanjiang to your liking.-If you cover the shrimp with lots of katakuriko flour, they will be coated well when stir-fried, making it easier to mix with the sauce.-To avoid the shrimp from overcooking, add the sauce when they are slightly pink. This will keep them plump. For 2 servings. Recipe by Puru berry
-
Shrimp in Chili Sauce Shrimp in Chili Sauce
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 -
Plump Shrimp with Chili Sauce Plump Shrimp with Chili Sauce
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 -
Simple Shrimp Chili Sauce Simple Shrimp Chili Sauce
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 -
Shrimp in Chili Sauce Shrimp in Chili Sauce
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 (A Restaurant Dish at Home) 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 -
Succulent Shrimp With Chili Sauce - No Oil Added Succulent Shrimp With Chili Sauce - No Oil Added
I thought this up for a themal bento box that I received to review.The shrimps are easier to eat if you take off the shells completely. (Even though in the photo I have shrimp with their tails left on.) If you shake off too much of the katakuriko potato starch flour from the shrimp, the crunchy toothsome texture will lessen by half. After boiling the shrimp and before mixing it with the sauce, if you pat the tail part dry since it will be watery, the sauce will not become diluted. Recipe by Harapekosuke -
Microwaved Shrimp with Chili Sauce Microwaved Shrimp with Chili Sauce
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 -
Shrimp In Chili Sauce (Low-Calorie Chinese) Shrimp In Chili Sauce (Low-Calorie Chinese)
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 -
Fluffy and Yummy Shrimp Chili Sauce and Egg Fluffy and Yummy Shrimp Chili Sauce and Egg
Our family's shrimp with chili sauce has soft fluffy eggs and is mildly spicy. This basic sauce can be used on kara-age or white fish too.The key is to prep all the ingredients beforehand: mix the sauce, chop the vegetables, and prep the shrimp.Once you start stir frying, it's very easy. It only takes about 20 minutes for the whole recipe.You can use this sauce on kara-age or breaded and deep fried white fish too. For 4 servings. Recipe by Naomoka -
Shrimp in Chili-Mayonnaise Sauce Shrimp in Chili-Mayonnaise Sauce
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 -
Hearty Shrimp In Chili Sauce With Potatoes Hearty Shrimp In Chili Sauce With Potatoes
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*
More Recipes
Comments