Peel the shrimp, remove the legs and tail, and devein.
Sprinkle the shrimp with 1 teaspoon of salt, and rub the salt in well until the surface of the shrimp gets slimy. Add katakuriko and water and keep on rubbing the shrimp. Wash the katakuriko and salt, and pat the shrimp dry.
Add the egg white to the shrimp and massage it in. Add 1 teaspoon of katakuriko, and mix until it has dissolved and there's no flouriness. Put in 1 tablespoon of oil and mix. Refrigerate to let the flavors meld.
Finely chop the Japanese leek, garlic and ginger. Combine the sauce ingredients.
Take the shrimp out of the refrigerator before they're cooked so that they can come back to room temperature. Slowly fry them in about 140°C oil one by one, until they are about 70% cooked.
Set a pan or wok over low heat, add 2 tablespoons of oil and stir fry the doubanjiang. Add the combined flavoring ingredients, leek, garlic and ginger. Pour the soup stock and Shaoxing wine in along the sides of the pan.
When the pan comes to a boil, add the shrimp. When the pan comes back to a boil, turn the heat down and mix in the katakuriko and water to thicken the sauce.
When the sauce is as thick as you want it to be, add 1 tablespoon of sesame oil plus 1 tablespoon of vinegar to finish. Mix everything up lightly. Transfer to a serving plate and garnish with chopped green onion.
Boil the shrimp shells to extract a delicious stock from them before discarding them. Use the stock to make delicious miso soup.
Story Behind this Recipe
Shrimp in chili sauce is a Chinese standard.
If you take your time the shrimp will get overcooked and tough, so watch out! To serve this to small children, just omit the doubanjiang.