Peel and devein the shrimp. Rinse with water, then pat dry with a paper towel. Coat with katakuriko.
Mix all ingredients to make the chili sauce. (Even if it doesn't mix evenly, it will be fine when you stir-fry it later.)
Add lots of oil, garlic, and Japanese leek into a frying pan and stir-fry over low heat. When it's fragrant, add the shrimp.
When both sides of the shrimp becomes pink, add the ingredients for the chili sauce. It's ready to eat when the sauce becomes slightly thick!
*If you're using any spices other than Weipa, the amount of salt may differ. Please taste and adjust measurements of the condiments accordingly.
Story Behind this Recipe
I was aiming for a simple and yet very tasty recipe! This is my own variation of a recipe that was taught to me by a friend.
-Please adjust the amount of doubanjiang to your liking. -If you cover the shrimp with lots of katakuriko flour, they will be coated well when stir-fried, making it easier to mix with the sauce. -To avoid the shrimp from overcooking, add the sauce when they are slightly pink. This will keep them plump.