Make the combined seasonings. Finely chop the leek, ginger, and garlic.
Add 1 teaspoon salt and 2 tablespoons katakuriko (not listed in the ingredients) to the shrimp and rub it in well, then rinse it off with water. Drain the shrimp, add the sake, salt and pepper, and 4 tablespoons of katakuriko
Beat the eggs. All the prep work is now done.
Heat oil in a wok, and stir fry the ginger and garlic over high heat until fragrant. Add doubanjiang and stir fry for another minute or so.
Add the combined ingredients from Step 1 and bring to a boil. Add katakuriko dissolved in water to thicken the sauce. Turn the heat off.
In a separate frying pan, heat 2 tablespoons of oil and stir fry the shrimp over high heat on both sides. When the shrimp are cooked, add to the wok from Step 5.
Add another 2 tablespoons of oil to the frying pan where you cooked the shrimp. Pour in the egg and make soft-set scrambled eggs.
Add scrambled eggs to the wok, and stir together quickly over high heat to finish.
Adjust the amount of doubanjiang to taste. If making for small children, add a scant 1/2 teaspoon. If you want it quite spicy, add 2 teaspoons.
Story Behind this Recipe
Our family's shrimp with chili sauce has soft fluffy eggs and is mildly spicy. This basic sauce can be used on kara-age or white fish too.
The key is to prep all the ingredients beforehand: mix the sauce, chop the vegetables, and prep the shrimp. Once you start stir frying, it's very easy. It only takes about 20 minutes for the whole recipe. You can use this sauce on kara-age or breaded and deep fried white fish too.