Shrimp in Chili Sauce. Shrimp in Chili Sauce

You can have Shrimp in Chili Sauce using 23 ingredients and 9 steps. Here is how you cook it.

Ingredients of Shrimp in Chili Sauce
  1. Prepare 16 of Shrimp (black tiger or similar).
  2. It’s 1 tbsp of Doubanjiang.
  3. It’s 10 of cm's worth Finely chopped Japanese leek.
  4. Prepare 1/2 of clove's worth Finely chopped garlic.
  5. It’s 1 of thumtip's worth Finely chopped ginger.
  6. You need 100 ml of Chicken bone soup.
  7. It’s 1 tbsp of Shaoxing wine.
  8. It’s 1 tbsp of Vinegar.
  9. You need 1 of Katakuriko mixed with water.
  10. Prepare 1 tbsp of Sesame oil.
  11. You need 1 of Green onions.
  12. You need 2 tbsp of Oil.
  13. It’s of Sauce.
  14. It’s 1 tbsp of Sugar.
  15. You need 2 tbsp of Ketchup.
  16. You need 1 tsp of Soy sauce.
  17. You need 1 dash of Pepper.
  18. It’s of To season the shrimp.
  19. You need 1 tsp of Salt.
  20. You need 1 tbsp of each Katakuriko + water.
  21. It’s 1 tbsp of Egg white.
  22. It’s 1 tsp of Katakuriko.
  23. You need 1 tbsp of Oil.
Shrimp in Chili Sauce step by step

  1. Peel the shrimp, remove the legs and tail, and devein..

  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..

  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..

  4. Finely chop the Japanese leek, garlic and ginger. Combine the sauce ingredients..

  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..

  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..

  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..

  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..

  9. Boil the shrimp shells to extract a delicious stock from them before discarding them. Use the stock to make delicious miso soup..