Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, plump shrimp with chili sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Plump Shrimp with Chili Sauce is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Plump Shrimp with Chili Sauce is something which I’ve loved my whole life.
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To get started with this recipe, we have to first prepare a few ingredients. You can have plump shrimp with chili sauce using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Plump Shrimp with Chili Sauce:
- Take 15 Shrimp
- Take 1 Salt
- Prepare 1 tsp Katakuriko
- Make ready 1 tsp Garlic, minced
- Make ready 1 tsp Ginger, minced
- Make ready 1 tsp Doubanjiang
- Prepare 100 ml ★Chinese soup stock
- Prepare 1 tbsp ★Sake
- Take 2 tbsp ★Ketchup
- Get 1 tsp ★Sugar
- Take 1 ★Salt and pepper
- Get 1/2 Japanese leek, minced
- Make ready 1 tsp Katakuriko slurry
- Take 1/2 tsp Vegetable oil
- Make ready 1/2 tsp Vinegar
The shrimp is spicy, sticky, sweet and savory, with the citrusy tang of lime juice. Other favorite shrimp recipes are this Shrimp and Avocado Salad, Honey Walnut Shrimp, and Peel and Eat Shrimp with Andouille Sausage. What to dip coconut shrimp in: These definitely need some sort of sauce, and my favorite is sweet chili sauce. There are some great ones you can buy, or you.
Steps to make Plump Shrimp with Chili Sauce:
- Remove the shell, vein, and tail from the shrimp. Sprinkle with salt and rub with katakuriko. Rinse with water and dry.
- Lightly sprinkle salt onto Step 1 and then coat with katakuriko (1 teaspoon). Place into a pot of boiling water and boil for 40 seconds.
- Drain the water in a colander.
- Mince the Japanese leek, ginger, and garlic. Combine the ★ ingredients.
- Heat oil in a frying pan and saute the ginger and garlic. Add the doubanjiang and continue cooking. Add the shrimp from Step 3 and cook lightly.
- Add the combined ★ ingredients to Step 5.
- Add the minced leek to Step 6. When it comes to a boil, stop the heat and add the katakuriko slurry. Stir it quickly to combine and then turn on the heat and continue stirring.
- Lastly, swirl in the oil and vinegar and toss.
- Shred some lettuce and arrange it on a plate. Place the shrimp with chili sauce on the plate.
- You don't have to boil the shrimp in Step 2. You can just coat with the katakuriko and fry. Season with salt before coating with katakuriko.
- It's very convenient if you mince the ginger and garlic beforehand and keep some stocked in the freezer.
Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! This Thai-style shrimp dish, for example, is easy to make at home and you can find all the ingredients at your neighborhood supermarket. The flavor comes from lots of fresh ginger and garlic, and of course, one of the best bottled sauces you can have in your kitchen, Thai Sweet Red Chili Sauce. Remove with a slotted spoon to a bowl of cool water.
So that’s going to wrap it up for this special food plump shrimp with chili sauce recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
