Shrimp In Chili Sauce (Low-Calorie Chinese)

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to make a special dish, Shrimp In Chili Sauce (Low-Calorie Chinese). One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. 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 enjoyed by millions daily. It's simple, it's quick, it tastes yummy. They're nice and they look fantastic. Shrimp In Chili Sauce (Low-Calorie Chinese) is something that I've loved my entire life.

Many things affect the quality of taste from Shrimp In Chili Sauce (Low-Calorie Chinese), 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 (Low-Calorie Chinese) 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 (Low-Calorie Chinese) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Shrimp In Chili Sauce (Low-Calorie Chinese) using 17 ingredients and 13 steps. Here is how you can achieve it.

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Please adjust the sweetness and spiciness to your taste. If you pat the shrimp dry carefully before coating it with the katakuriko, the katakuriko coating won't fall off when you boil the shrimp. The secret to making sure the shrimp have good plump texture is to not overboil them! The key to making this dish delicious it to prep the shrimp properly, and to finish it up quickly. Recipe by Heartful Kitchen Rei

Ingredients and spices that need to be Get to make Shrimp In Chili Sauce (Low-Calorie Chinese):

1. 200 to 250 grams Peeled shrimp
2. 1/3 Japanese leek (roughly chopped)
3. 1 clove Garlic (finely chopped)
4. 1 dash Ginger, finely chopped
5. 1 to 1 1/2 tablespoons Katakuriko (to coat the shrimp)
6. 1 tbsp Doubanjiang
7. 2 tbsp Ketchup
8. Combined seasoning ingredients:
9. 1 tbsp ● Sake
10. 2 to 3 teaspoons ● Sugar
11. 1 dash ● Pepper
12. 1/2 tsp ● Chinese soup stock (granules)
13. 1 tsp ● Katakuriko
14. 120 ml ● Water
15. 1 dash Salt (for boiling)
16. 1 to 2 teaspoons Vinegar (for finish)
17. 1 tsp Vegetable oil (for frying)

Steps to make 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.

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So that's going to wrap this up for this special food How to Make Homemade Shrimp In Chili Sauce (Low-Calorie Chinese). Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!