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Shrimp In Chili Sauce Recipe

Shrimp in Chili Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Shrimp in Chili Sauce in your home. Then, follow these steps below to serve Shrimp in Chili Sauce for your family or friends.

Ingredients: Shrimp in Chili Sauce

  • 16 Shrimp (black tiger or similar)
  • 1 tbsp Doubanjiang
  • 10 cm's worth Finely chopped Japanese leek
  • 1/2 clove's worth Finely chopped garlic
  • 1 thumtip's worth Finely chopped ginger
  • 100 ml Chicken bone soup
  • 1 tbsp Shaoxing wine
  • 1 tbsp Vinegar
  • 1 Katakuriko mixed with water
  • 1 tbsp Sesame oil
  • 1 Green onions
  • 2 tbsp Oil
  • Sauce
  • 1 tbsp Sugar
  • 2 tbsp Ketchup
  • 1 tsp Soy sauce
  • 1 dash Pepper
  • To season the shrimp
  • 1 tsp Salt
  • 1 tbsp each Katakuriko + water
  • 1 tbsp Egg white
  • 1 tsp Katakuriko
  • 1 tbsp Oil

How to Make Shrimp in Chili Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Shrimp in Chili Sauce in your home by yourself.

    Step 1
  • Peel the shrimp, remove the legs and tail, and devein.
  • Step 2
  • Sprinkle the shrimp with 1 teaspoon of salt, and rub the salt in well until the surface of the shrimp gets slimy. Add katakuriko and water and keep on rubbing the shrimp. Wash the katakuriko and salt, and pat the shrimp dry.
  • Step 3
  • Add the egg white to the shrimp and massage it in. Add 1 teaspoon of katakuriko, and mix until it has dissolved and there's no flouriness. Put in 1 tablespoon of oil and mix. Refrigerate to let the flavors meld.
  • Step 4
  • Finely chop the Japanese leek, garlic and ginger. Combine the sauce ingredients.
  • Step 5
  • Take the shrimp out of the refrigerator before they're cooked so that they can come back to room temperature. Slowly fry them in about 140°C oil one by one, until they are about 70% cooked.
  • Step 6
  • Set a pan or wok over low heat, add 2 tablespoons of oil and stir fry the doubanjiang. Add the combined flavoring ingredients, leek, garlic and ginger. Pour the soup stock and Shaoxing wine in along the sides of the pan.
  • Step 7
  • When the pan comes to a boil, add the shrimp. When the pan comes back to a boil, turn the heat down and mix in the katakuriko and water to thicken the sauce.
  • Step 8
  • When the sauce is as thick as you want it to be, add 1 tablespoon of sesame oil plus 1 tablespoon of vinegar to finish. Mix everything up lightly. Transfer to a serving plate and garnish with chopped green onion.
  • Step 9
  • Boil the shrimp shells to extract a delicious stock from them before discarding them. Use the stock to make delicious miso soup.
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