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Shrimp in Chili Sauce

Shrimp in Chili Sauce

This is an easy recipe for Chen Kenmin's "Gan Shao Xia Ren", or shrimp in chili sauce. The near-authentic spicy sauce is delicious!

Ingredients: Makes 4 servings

Shrimp
20
Frying oil
as needed
Doubanjiang
1-1 and 1/2 teaspoons
Katakuriko slurry
as needed
Sesame oil
1/2 tablespoon
For the marinade:
Katakuriko
2 tablespoons
Sake
2 tablespoons
Salt
a pinch
Pepper
a pinch
Herbs:
Japanese leek
1/2
Ginger
1/2 clove
Garlic
1 and 1/2 cloves
Seasonings:
Chicken stock
120ml
Ketchup
4 tablespoons
Sugar
2 tablespoons
Salt
3/4 teaspoons
Oyster sauce
1/2 teaspoons

Steps

1. Remove the shells and devein the shrimp, then mix together with the marinade until sticky.
2. Combine the seasonings in a bowl.
3. Finely chop the herbs.
4. Fry the shrimp in oil heated to 180C (350F). It takes about a minute and a half for the color to change.
5. Once they're fried, remove from the oil and let the excess oil drip off.
6. Completely coat the pan with the shrimp frying oil before discarding. Then, adding more oil if necessary, heat the herbs over medium heat until they start to smell fragrant.
7. Add the doubanjiang paste and cook until reduced to bring out the spicy flavor.
8. Add the seasonings and bring to a boil before adding the shrimp.
9. Stir in the katakuriko slurry, remove quickly from heat, then swirl in the sesame oil from the edges of the pan.
10. Garnish with broccoli (boiled with salt) or white leeks and it's done.

Story Behind this Recipe

The nice woman at the Chinese restaurant I go to about 4 times a week taught me this recipe, so I wrote it up so anyone could make it in the comfort of their own home!