"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage
"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, "shrimp" in chili sauce with atsuage and chinese cabbage. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
  1. Make ready 1 piece Atsuage
  2. Get 3 leaves Chinese cabbage
  3. Make ready 1/2 ★ Japanese leek
  4. Take 1 clove ★ Garlic
  5. Get 1/2 plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)
  6. Make ready 1 Katakuriko slurry
  7. Take Ingredients for the chili sauce:
  8. Take 3 tbsp Ketchup
  9. Prepare 1 and 1/2 tablespoons each Sugar, soy sauce
  10. Prepare 2 tsp Doubanjiang
  11. Take 200 ml Water
Instructions to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
  1. Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic.
  2. Combine all the ingredients for the chili sauce and set it aside.
  3. Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch.
  4. Add the white part of the Chinese cabbage and stir-fry until translucent.
  5. Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
  6. Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.
  7. Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done.

So that’s going to wrap this up for this exceptional food "shrimp" in chili sauce with atsuage and chinese cabbage recipe. Thanks so much for reading. I am sure you will 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!