Spicy But Juicy Chili Shrimp With Tomato

Spicy But Juicy Chili Shrimp With Tomato

Plump shrimp and juicy tomatoes are perfect in this spicy chili sauce. It's great with rice or pasta.

Ingredients: 2 servings

Shrimp (with shells)
200-250 g
1 large
Japanese leek (minced)
10-15 cm
Shrimp Prep
1 tablespoon
2 teaspoons
Chili Sauce 1
Garlic, ginger (finely chopped)
1 clove / piece of each
1 to 2 teaspoons
Sesame oil
1-2 tablespoons
Chili Sauce 2
200 ml
3 tablespoons
Chinese soup stock (granules)
1 teaspoon
Soy sauce
1 teaspoon
1/2 teaspoon
Katakuriko slurry


1. Shell the shrimp, make a cut into the back to remove the veins, and rub with seasoning. Cut the tomato in half vertically, and then cut again into eighths.
2. Heat oil (not listed) in a pan, quickly sauté the shrimp so that they just change color, and remove from the pan.
3. Give the pan a quick wipe, add in all of the ingredients for the chili sauce and cook over a low heat until aromatic.
4. Add in all of the ingredients for the Step 2 chili sauce, and bring to a boil over high heat (the shrimp will cook through in this step). Thicken with katakuriko.
5. Add tomatoes and onions for the finishing touch, quickly sauté together, and it's done!
6. It goes perfect with white rice, but it has tomatoes, so I recommend serving with pasta.

Story Behind this Recipe

I won a lot of delicious tomatoes in a contest, so I made this with the local Chinese restaurant's chili shrimp (made with tomatoes and eggs) in mind.