Shrimp In Chili Sauce (Low-Calorie Chinese)
Shrimp In Chili Sauce (Low-Calorie Chinese)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, shrimp in chili sauce (low-calorie chinese). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Shrimp In Chili Sauce (Low-Calorie Chinese) is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Shrimp In Chili Sauce (Low-Calorie Chinese) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have shrimp in chili sauce (low-calorie chinese) using 17 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp In Chili Sauce (Low-Calorie Chinese):
  1. Take 200 to 250 grams Peeled shrimp
  2. Take 1/3 Japanese leek (roughly chopped)
  3. Get 1 clove Garlic (finely chopped)
  4. Take 1 dash Ginger, finely chopped
  5. Make ready 1 to 1 1/2 tablespoons Katakuriko (to coat the shrimp)
  6. Make ready 1 tbsp Doubanjiang
  7. Prepare 2 tbsp Ketchup
  8. Make ready Combined seasoning ingredients:
  9. Prepare 1 tbsp ● Sake
  10. Make ready 2 to 3 teaspoons ● Sugar
  11. Get 1 dash ● Pepper
  12. Get 1/2 tsp ● Chinese soup stock (granules)
  13. Get 1 tsp ● Katakuriko
  14. Prepare 120 ml ● Water
  15. Take 1 dash Salt (for boiling)
  16. Prepare 1 to 2 teaspoons Vinegar (for finish)
  17. Take 1 tsp Vegetable oil (for frying)
Steps to make Shrimp In Chili Sauce (Low-Calorie Chinese):
  1. Make narrow cuts in the leek about halfway through. Make cuts halfway through on the other side too.
  2. Chop it up after making the cuts and you'll end up with very finely minced leek. With this method, the cut end of the leek doesn't spread out so it's really easy to chop.
  3. Combine the doubanjiang and ketchup. Adjust the amount of doubanjiang to taste!
  4. Combine the ● flavoring ingredients. Taste to make sure the flavor is right before adding the katakuriko. If it's not salty enough, add a little soy sauce.
  5. Sprinkle the peeled shrimp with a little sake and salt (neither are listed in the ingredient list), then rinse them well under running water. This removes any fishy smell or dirt.
  6. Pat the shrimp dry carefully with paper towels. Put the katakuriko for the coating and the shrimp in a plastic bag, close it up and shake it to coat the shrimp.
  7. Bring water to a boil and add some salt to it. Boil the shrimp in the salted water. They'll be cooked further when mixed with the sauce, so they only need to be cooked about 80%!
  8. Put a little vegetable oil in a frying pan, add the garlic and ginger, and turn the heat on.
  9. When the garlic and ginger have changed color slightly and are fragrant, add the doubanjiang and ketchup. It will splatter so be careful!
  10. When you stir fry ketchup, the umami and flavor becomes intensified and really delicious. Stir fry it over low heat so that it doesn't burn, then add the chopped leek.
  11. When the leek has cooked through, stir up the combined flavoring ingredients (the katakuriko will have sunk to the bottom) and add it to the frying pan.
  12. When the sauce is bubbling and slightly thickened, add the boiled shrimp. When the shrimp have warmed through, optionally drizzle in some vinegar.
  13. If you stir it too vigorously the coating on the shrimp may fall off, so stir the pan gently up from the bottom. Transfer to serving plates with plenty of sauce, and enjoy.

So that is going to wrap it up with this special food shrimp in chili sauce (low-calorie chinese) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!