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Easy and Authentic Shrimp With Chili Sauce

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We hope you got insight from reading it, now let’s go back to easy and authentic shrimp with chili sauce recipe. To make easy and authentic shrimp with chili sauce you need 16 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Easy and Authentic Shrimp With Chili Sauce:
  1. Take 15 Shrimp (8 to 10 cm long with shells on)
  2. Provide 1 dash Salt, pepper, and sake (to flavor the shrimp)
  3. Prepare 1 clove Garlic
  4. Use 12 knob Ginger
  5. Provide 12 Japanese leek
  6. Provide 1 tbsp Doubanjiang
  7. Use 3 tbsp ■ Ketchup
  8. Provide 1 tbsp ■ Sake
  9. You need 1 tbsp ■ Sugar
  10. Provide 12 tsp ■ Soy sauce
  11. Use 1 tsp ■ Chicken soup stock granules
  12. Take 1 tbsp ■ Katakuriko
  13. Prepare 150 ml ■ Water
  14. Take 1 Katakuriko
  15. You need 1 Vegetable oil
  16. Prepare 1 Bok choy (optional)
Instructions to make Easy and Authentic Shrimp With Chili Sauce:
  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.

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