How to Make Homemade "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage
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Many things affect the quality of taste from "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage using 11 ingredients and 7 steps. Here is how you can achieve that.
I came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.
Add half of the Japanese leek while stir-frying and add the rest at the end, so you can enjoy both its flavor and its crunchy texture.
The chili sauce can be used for regular shrimp chili as well.
Adjust the amount of doubanjiang to your preference. Recipe by Aroha55
Ingredients and spices that need to be Get to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
- 1 piece Atsuage
- 3 leaves Chinese cabbage
- 1/2 ★ Japanese leek
- 1 clove ★ Garlic
- 1/2 plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)
- 1 Katakuriko slurry
- Ingredients for the chili sauce:
- 3 tbsp Ketchup
- 1 and 1/2 tablespoons each Sugar, soy sauce
- 2 tsp Doubanjiang
- 200 ml Water
Instructions to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage
- Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic.
- Combine all the ingredients for the chili sauce and set it aside.
- Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch.
- Add the white part of the Chinese cabbage and stir-fry until translucent.
- Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
- Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.
- Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done.
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