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Shrimp In Chili Sauce (A Restaurant Dish at Home)
Shrimp In Chili Sauce (A Restaurant Dish at Home)

Everybody enjoys the suggestion of taking a seat to a tasty home-cooked dish, yet with today’s active schedules, it can be more difficult than ever to find the moment to place one together. Fortunately, help is out there, the Shrimp In Chili Sauce (A Restaurant Dish at Home) recipe and guidance in this post will assist you assembled well balanced meals for your household in a surprisingly, short time. You can have Shrimp In Chili Sauce (A Restaurant Dish at Home) using 21 ingredients and 7 steps. Here is how you achieve that.

To get started with this recipe, we have to first prepare a few components. To make Shrimp In Chili Sauce (A Restaurant Dish at Home) you need 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Shrimp In Chili Sauce (A Restaurant Dish at Home):
  1. Get 300 grams Peeled shrimp
  2. Get 1/3 stalk Japanese leek
  3. Provide 20 grams Ginger
  4. Take 1 clove Garlic
  5. Get 1 Beaten egg
  6. You need Seasonings for the shrimp:
  7. Prepare 1/4 tsp Salt
  8. Take 1 dash Pepper
  9. Take 1 tsp Sake
  10. Provide 1 tbsp Egg white
  11. You need 2 tbsp Katakuriko
  12. You need 1 tbsp Vegetable oil
  13. Prepare Seasonings:
  14. You need to prepare 1 tsp Doubanjiang
  15. Prepare 5 tbsp Tomato ketchup
  16. You need 200 ml Chinese soup stock
  17. Take 1 tbsp Soy sauce
  18. You need 1 tbsp Sake
  19. Get 1 tbsp Sugar
  20. Prepare 1 dash Pepper
  21. You need to prepare 1 Katakuriko slurry
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Steps to make Shrimp In Chili Sauce (A Restaurant Dish at Home):
  1. Finely chop the leek, ginger and garlic.
  2. Combine the shrimp with the salt, pepper, sake, and egg whites in a bowl. Add the katakuriko and oil and mix together.
  3. Make the combined seasonings. Put all the ingredients except for the doubanjiang and katakuriko dissolved in water in a bowl and combine.
  4. Put a generous amount of oil in a pan and add the shrimp while the oil is still lukewarm. Shallow-fry the shrimp over high heat.
  5. When the shrimp have turned red, drain in a colander or sieve.
  6. Add a little oil in the pan and stir fry the ginger, garlic and doubanjiang. When it's fragrant, add the leek and continue stir frying.
  7. Add the combined seasonings and bring to a boil, then add the fried shrimp. Thicken the sauce with katakuriko dissolved in water, add a beaten egg, stir slowly, and it's done.

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