Mild Shrimp Chili Rice

Mild Shrimp Chili Rice

I made this mild so that little ones can eat it easily as well. Even though they dislike celery, they gobble this up without even noticing it's there!

Ingredients: 4 people

Shrimp (Black Tiger)
1 tablespoon
as needed
Shrimp chili sauce:
Vegetable oil
as needed
1/3 teaspoon
A. Onion
A. Celery (just the stalk)
A. Garlic
1 clove
A. Ginger
1 piece
B. Diced canned tomatoes
One 400g can
B. Water
B. Sake
1 tablespoon
B. Chicken soup stock granules
1 tablespoon
B. Vinegar
2 tablespoons
B. Sugar
2 teaspoons
B. Salt
1 teaspoon
B. Pepper
A little
Heavy cream
50 ml
Warm rice
As much as you like


1. Shell the shrimp, and remove the veins and tails. Sprinkle with sake to remove the fishy odor. Finely chop the ingredients marked A, as shown in this photo.
2. Heat vegetable oil in a pan, and saute the doubanjiang. Add the finely-chopped ingredients marked A, and saute until the onions are translucent.
3. Add all of the ingredients marked with a B, and cook for about 10~15 minutes. Be careful not too cook it over high heat, otherwise the tomatoes will spatter. You'll want to cook it down until it thickens.
4. Add heavy cream for the finishing touch and simmer for about 1 minute to finish the sauce.
5. Dry the shrimp, and place into a plastic bag. Add the katakuriko and coat the shrimp.
6. Coat a different pan with vegetable oil, and cook the shrimp.
7. Add the shrimp to the pan with the sauce, coat the shrimp with the sauce and serve.
8. Pour over rice, and enjoy!

Story Behind this Recipe

I wanted to eat this as one dish.