How to Prepare Any-night-of-the-week Shrimp in Chili Sauce
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Simple Way to Make Favorite Shrimp in Chili Sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Shrimp in Chili Sauce, 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 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 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Shrimp in Chili Sauce using 23 ingredients and 9 steps. Here is how you cook it.
Shrimp in chili sauce is a Chinese standard.
If you take your time the shrimp will get overcooked and tough, so watch out!
To serve this to small children, just omit the doubanjiang. Recipe by Cooking S Papa
Ingredients and spices that need to be Take to make 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
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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