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.
Heat vegetable oil in a pan, and saute the doubanjiang. Add the finely-chopped ingredients marked A, and saute until the onions are translucent.
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.
Add heavy cream for the finishing touch and simmer for about 1 minute to finish the sauce.
Dry the shrimp, and place into a plastic bag. Add the katakuriko and coat the shrimp.
Coat a different pan with vegetable oil, and cook the shrimp.
Add the shrimp to the pan with the sauce, coat the shrimp with the sauce and serve.
Pour over rice, and enjoy!
Story Behind this Recipe
I wanted to eat this as one dish.
- This uses a lot of ingredients, so I think it will go more smoothly if you prepare them beforehand . - You can use milk if you do not have heavy cream. Add a bit more milk than the amount of cream in this recipe.