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

Shrimp In Chili Sauce (Low-Calorie Chinese)

Name: How to cook Shrimp In Chili Sauce (Low-Calorie Chinese) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Shrimp In Chili Sauce (Low-Calorie Chinese)

Chinese food at restaurants is delicious, but the calories. The whole family loves Chinese food, so I try making it at home by cutting calories without changing the volume. Please give my recipes a try.

Ingredient

Food ration :

4 servings

200

to 250 grams Peeled shrimp

1/3

Japanese leek (roughly chopped)

1 clove

Garlic (finely chopped)

1 dash

Ginger, finely chopped

to 1 1/2 tablespoons Katakuriko (to coat the shrimp)

1 tbsp

Doubanjiang

2 tbsp

Ketchup

1 tbsp

● Sake

to 3 teaspoons ● Sugar

1 dash

● Pepper

1/2 tsp

● Chinese soup stock (granules)

1 tsp

● Katakuriko

120 ml

● Water

1 dash

Salt (for boiling)

to 2 teaspoons Vinegar (for finish)

1 tsp

Vegetable oil (for frying)

Cooking instructions

* Step 1

Make narrow cuts in the leek about halfway through. Make cuts halfway through on the other side too.

* Step 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.

* Step 3

Combine the doubanjiang and ketchup. Adjust the amount of doubanjiang to taste!

* Step 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.

* Step 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.

* Step 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.

* Step 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%!

* Step 8

Put a little vegetable oil in a frying pan, add the garlic and ginger, and turn the heat on.

* Step 9

When the garlic and ginger have changed color slightly and are fragrant, add the doubanjiang and ketchup. It will splatter so be careful!

* Step 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.

* Step 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.

* Step 12

When the sauce is bubbling and slightly thickened, add the boiled shrimp. When the shrimp have warmed through, optionally drizzle in some vinegar.

* Step 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.