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We hope you got benefit from reading it, now let’s go back to shrimp in chili sauce recipe. To cook shrimp in chili sauce you only need 23 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Shrimp in Chili Sauce:
- You need 16 Shrimp (black tiger or similar)
- Prepare 1 tbsp Doubanjiang
- Take 10 cm's worth Finely chopped Japanese leek
- You need 1/2 clove's worth Finely chopped garlic
- Prepare 1 thumtip's worth Finely chopped ginger
- Provide 100 ml Chicken bone soup
- Get 1 tbsp Shaoxing wine
- Prepare 1 tbsp Vinegar
- Get 1 Katakuriko mixed with water
- You need 1 tbsp Sesame oil
- You need 1 Green onions
- Use 2 tbsp Oil
- Prepare Sauce
- Take 1 tbsp Sugar
- Prepare 2 tbsp Ketchup
- Get 1 tsp Soy sauce
- Prepare 1 dash Pepper
- Take To season the shrimp
- Take 1 tsp Salt
- Prepare 1 tbsp each Katakuriko + water
- Prepare 1 tbsp Egg white
- Get 1 tsp Katakuriko
- You need 1 tbsp Oil
Steps to make Shrimp in Chili Sauce:
- Peel the shrimp, remove the legs and tail, and devein.
- 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.
- 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.
- Finely chop the Japanese leek, garlic and ginger. Combine the sauce ingredients.
- 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.
- 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.
- 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.
- 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.
- 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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