Spicy But Juicy Chili Shrimp With Tomato

Name: Spicy But Juicy Chili Shrimp With Tomato
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams Shrimp (with shells); 1 large Tomato; 15 cm Japanese leek (minced); 1 tbsp Sake; 2 tsp Katakuriko; 1 clove / piece of each Garlic, ginger (finely chopped); 1 to 2 teaspoons Doubanjiang; 2 tbsp Sesame oil; 200 ml Water; 3 tbsp Ketchup; 1 tsp Chinese soup stock (granules); 1 tsp Soy sauce; 1/2 tsp Sugar

cookpad.japan @cookpad_jp

I won a lot of delicious tomatoes in a contest, so I made this with the local Chinese restaurant's chili shrimp (made with tomatoes and eggs) in mind.

Adding tomatoes after the sauce has thickened keeps the dish from becoming watery.
You can use a decrease the doubanjiang to a scant teaspoon if you dislike spicy foods. Recipe by Kechauru recipe

I won a lot of delicious tomatoes in a contest, so I made this with the local Chinese restaurant's chili shrimp (made with tomatoes and eggs) in mind.

Adding tomatoes after the sauce has thickened keeps the dish from becoming watery.
You can use a decrease the doubanjiang to a scant teaspoon if you dislike spicy foods. Recipe by Kechauru recipe

cookpad.japan @cookpad_jp

I won a lot of delicious tomatoes in a contest, so I made this with the local Chinese restaurant's chili shrimp (made with tomatoes and eggs) in mind.

Adding tomatoes after the sauce has thickened keeps the dish from becoming watery.
You can use a decrease the doubanjiang to a scant teaspoon if you dislike spicy foods. Recipe by Kechauru recipe

I won a lot of delicious tomatoes in a contest, so I made this with the local Chinese restaurant's chili shrimp (made with tomatoes and eggs) in mind.

Adding tomatoes after the sauce has thickened keeps the dish from becoming watery.
You can use a decrease the doubanjiang to a scant teaspoon if you dislike spicy foods. Recipe by Kechauru recipe

Saved

Ingredients

2 servings

250 gramsShrimp (with shells)
1 largeTomato
15cm Japanese leek (minced)
Shrimp Prep
1 tbspSake
2 tspKatakuriko
Chili Sauce 1
1 clove/ piece of each Garlic, ginger (finely chopped)
1to 2 teaspoons Doubanjiang
2 tbspSesame oil
Chili Sauce 2
200 mlWater
3 tbspKetchup
1 tspChinese soup stock (granules)
1 tspSoy sauce
1/2 tspSugar

Saved

Steps

1

Shell the shrimp, make a cut into the back to remove the veins, and rub with seasoning. Cut the tomato in half vertically, and then cut again into eighths.
2

Heat oil (not listed) in a pan, quickly sauté the shrimp so that they just change color, and remove from the pan.
3

Give the pan a quick wipe, add in all of the ingredients for the chili sauce and cook over a low heat until aromatic.
4

Add in all of the ingredients for the Step 2 chili sauce, and bring to a boil over high heat (the shrimp will cook through in this step). Thicken with katakuriko.
5

Add tomatoes and onions for the finishing touch, quickly sauté together, and it's done!
6

It goes perfect with white rice, but it has tomatoes, so I recommend serving with pasta.