Finely chop the onion, garlic, and ginger. Mix the ☆ ingredeitns. Dice the tomato.
Put the shrimp in a plastic bag, add the ● ingredients and mix.
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.
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.
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.
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!
The shrimp is already coated in katakuriko potato starch, so when you add the shrimp you definitely should not stir them. If you stir them, the sauce will harden before they are cooked through, making them more difficult to cook. Cooking over medium heat is also an important point! Please adjust the amount of doubanjiang spicy bean paste for spiciness.