Shrimp In Chili Sauce (A Restaurant Dish at Home)
Shrimp In Chili Sauce (A Restaurant Dish at Home)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, shrimp in chili sauce (a restaurant dish at home). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Shrimp In Chili Sauce (A Restaurant Dish at Home) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Shrimp In Chili Sauce (A Restaurant Dish at Home) is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook shrimp in chili sauce (a restaurant dish at home) using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp In Chili Sauce (A Restaurant Dish at Home):
  1. Get 300 grams Peeled shrimp
  2. Get 1/3 stalk Japanese leek
  3. Take 20 grams Ginger
  4. Get 1 clove Garlic
  5. Make ready 1 Beaten egg
  6. Make ready Seasonings for the shrimp:
  7. Prepare 1/4 tsp Salt
  8. Make ready 1 dash Pepper
  9. Take 1 tsp Sake
  10. Make ready 1 tbsp Egg white
  11. Prepare 2 tbsp Katakuriko
  12. Take 1 tbsp Vegetable oil
  13. Get Seasonings:
  14. Make ready 1 tsp Doubanjiang
  15. Take 5 tbsp Tomato ketchup
  16. Take 200 ml Chinese soup stock
  17. Prepare 1 tbsp Soy sauce
  18. Get 1 tbsp Sake
  19. Get 1 tbsp Sugar
  20. Prepare 1 dash Pepper
  21. Make ready 1 Katakuriko slurry
Instructions to make Shrimp In Chili Sauce (A Restaurant Dish at Home):
  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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