Remove the shrimp shells and de-vein them. Rinse in baking soda. I recommend preparing them this way and freezing them for stock.
Coat the shrimp in katakuriko.
Coat a frying pan with vegetable oil and lightly fry. Be sure to cook them through.
Add onions and the ingredients marked with ◯. Once it's cooked through, add doubanjiang as desired, and it's complete.
Story Behind this Recipe
I wanted to make this as a simple bento item that could be eaten over rice.
Not so much frying in oil, but rather like a stir fry. Use only a small amount of vegetable oil. It is coated in katakuriko, then fried, so you get a nice thick sauce. Coriander will give this a more authentic touch.