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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, shrimp in chili sauce (low-calorie chinese). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Shrimp In Chili Sauce (Low-Calorie Chinese) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Shrimp In Chili Sauce (Low-Calorie Chinese) is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first 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.

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

Please give my recipes a try. Shrimp In Chili Sauce (Low-Calorie Chinese) instructions. Make narrow cuts in the leek about halfway through. Make cuts halfway through on the other side too.

Instructions 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.

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. Shrimp In Chili Sauce (Low-Calorie Chinese). Here is how you achieve that. Low-Calorie Shrimp Stir-Fry in Chili Mayo Sauce I love classic, creamy shrimp mayo, but mayonnaise plus condensed milk has way too many calories for my daughter and me.

So that’s going to wrap it up for this special food shrimp in chili sauce (low-calorie chinese) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!