This is the Ultimate Chili Shrimp

This is the Ultimate Chili Shrimp

My timing for adding the shrimp was always off until finding this recipe. Thanks to it, the shrimp is so soft!

Ingredients: 3-4 servings

350 g
1/4, large
2 cloves
the same size as the two cloves of garlic
1/2 of a large tomato
1 tablespoon
1 tablespoon
1 tablespoon
2 tablespoons
1/2 teaspoon
100 ml
☆Soy sauce
a few drops
Weipa or Chinese chicken stock granules
1 teaspoon
Shaoxing wine or sake
2 tablespoons
1 tablespoon
1 tablespoon


1. Finely chop the onion, garlic, and ginger. Mix the ☆ ingredeitns. Dice the tomato.
2. Put the shrimp in a plastic bag, add the ● ingredients and mix.
3. Heat 2 tablespoons of vegetable oil over medium heat and fry the garlic, ginger, and onions until it becomes fragrant. Then, add 1 tablespoon of doubanjiang spicy bean paste.
4. Add the tomatoes and fry over high heat until they become soft, then set to medium heat and add the ☆ ingredients. Cook for 3 minutes.
5. Once the tomatoes lose their shape, add the shrimp! The trick is to not stir the shrimp. Once it cooks through one side, flip them over and cook the other side.
6. Once the shrimp has cooked through, stir the entire pan for the first time. Stir ituntil the the shrimp is well-mixed with the sauce.

Story Behind this Recipe

My boyfriend was taught this recipe by a friend and I adjusted it a bit.
Even I was suprised when I first made this recipe!