Shrimp In Chili Sauce (Low-Calorie Chinese). Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. Yes we need all these to make. I use my homemade chili garlic sauce, though you can use store-bought if you can't find what you need to make the homemade sauce.
Chili shrimp is a dish of stir-fried shrimp in chilli sauce in Chinese cuisine.
It is a part of Sichuan and Shanghai cuisines.
In Japanese Chinese cuisine, ebi-chiri (Japanese: エビチリ) is derived from Shanghai-style Szechuan cuisine.
You can have Shrimp In Chili Sauce (Low-Calorie Chinese) using 17 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Shrimp In Chili Sauce (Low-Calorie Chinese)
- You need 200 of to 250 grams Peeled shrimp.
- It's 1/3 of Japanese leek (roughly chopped).
- You need 1 clove of Garlic (finely chopped).
- Prepare 1 dash of Ginger, finely chopped.
- You need 1 of to 1 1/2 tablespoons Katakuriko (to coat the shrimp).
- You need 1 tbsp of Doubanjiang.
- Prepare 2 tbsp of Ketchup.
- Prepare of Combined seasoning ingredients:.
- Prepare 1 tbsp of ● Sake.
- Prepare 2 of to 3 teaspoons ● Sugar.
- Prepare 1 dash of ● Pepper.
- Prepare 1/2 tsp of ● Chinese soup stock (granules).
- It's 1 tsp of ● Katakuriko.
- It's 120 ml of ● Water.
- You need 1 dash of Salt (for boiling).
- It's 1 of to 2 teaspoons Vinegar (for finish).
- It's 1 tsp of Vegetable oil (for frying).
It consists of stir-fried shrimp in chilli sauce. Shrimp in Chili Sauce is a recipe one can make in Cooking Mama: Cook Off. This recipe is classified as Chinese in Cooking Mama: Cook Off. A wide variety of chili shrimp sauce options are available to you, such as.
Shrimp In Chili Sauce (Low-Calorie Chinese) step by step
- Make narrow cuts in the leek about halfway through. Make cuts halfway through on the other side too..
- 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..
- Combine the doubanjiang and ketchup. Adjust the amount of doubanjiang to taste!.
- 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..
- 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..
- 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..
- 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%!.
- Put a little vegetable oil in a frying pan, add the garlic and ginger, and turn the heat on..
- When the garlic and ginger have changed color slightly and are fragrant, add the doubanjiang and ketchup. It will splatter so be careful!.
- 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..
- 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..
- When the sauce is bubbling and slightly thickened, add the boiled shrimp. When the shrimp have warmed through, optionally drizzle in some vinegar..
- 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..
I needed chili sauce in a recipe for maple meatballs and they turned out really well with this sauce in them. I'm looking forward to trying the rest of it in another recipe. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Add cornstarch mixture, and bring to a boil. Lets start with the sweet chili sauce.
